Chicken Rendang Curry Recipe
An Original Recipe by Lorraine Elliott
Recipe Overview
Preparation time: approximately 20 minutes (allow another 15 minutes if rehydrating dried chillies or galangal)
Cooking time: 75-80 minutes on the stovetop, or 35-40 minutes in the Instant Pot plus time to come to pressure and release pressure
Serves: 6-8 people with rice
Ingredients Needed
For Spice Paste
- 3 onions, peeled and quartered (around 375g/13.2oz)
- 1-2 fresh red chillies (large if you want mild, small if you want spicy) or 4 dried red chillies *if dried see note
- 50g/1.7oz minced ginger
- 4 thin slices galangal, dried or fresh *if dried see note
- 70g/2.5oz lemongrass stalks, white part
- 6 garlic cloves, peeled
- 2 teaspoons ground coriander seeds
- 2 star anise
- 1.5 teaspoon turmeric powder
- 5 green cardamom pods, broken open, discard pod, keep seeds
- 1.5 teaspoons salt (or to taste)
- 1/2 teaspoon white pepper
- 3 teaspoons coconut oil
- 2-3 teaspoons sugar to taste
- 1/2 cup water
- 8 makrut lime leaves, very finely cut, see note
For chicken
- 1.5kg/3.3lb chicken pieces (skin on or off)
- 150g/5.3oz desiccated coconut
- 3 teaspoons tamarind puree
- 2 teaspoons white sugar
- 2 teaspoons salt
- 2 cups chicken stock
- 300g/10.6oz coconut cream
Step-By-Step Instructions
Step 1a PASTE STOVETOP - Blend the onions (3 onions, around 375g/13.2oz), chillies (1-2 fresh red chillies or 4 dried red chillies), ginger (50g/1.7oz), galangal (4 thin slices), lemongrass (70g/2.5oz white part), garlic (6 cloves), coriander (2 teaspoons), star anise (2), turmeric powder (1.5 teaspoons), cardamom seeds (seeds from 5 green pods), salt (1.5 teaspoons or to taste) and white pepper (1/2 teaspoon) until you get a smooth paste (Thermomix: speed #10, 15 seconds). Place a frying pan on medium high heat and add coconut oil (3 teaspoons) and cook spice paste for 15-20 minutes adding a little water at a time as needed to prevent burning.
Step 1b PASTE INSTANT POT - Blend the onions (3 onions, around 375g/13.2oz), chillies (1-2 fresh red chillies or 4 dried red chillies), ginger (50g/1.7oz), galangal (4 thin slices), lemongrass (70g/2.5oz white part), garlic (6 cloves), coriander (2 teaspoons), star anise (2), turmeric powder (1.5 teaspoons), cardamom seeds (seeds from 5 green pods), salt (1.5 teaspoons or to taste) and white pepper (1/2 teaspoon) until you get a smooth paste (Thermomix: speed #10, 15 seconds). Set instant pot to saute and add coconut oil (3 teaspoons) and saute for 10-15 minutes adding a little water at a time as needed to prevent burning.
Step 2 CHICKEN - While it is cooking, mix the coconut (150g/5.3oz), sugar (2 teaspoons), salt (2 teaspoons) and tamarind paste (3 teaspoons) together. Then toss the chicken (1.5kg/3.3lb) in this mixture and set aside.
Step 3a COOK STOVETOP - Place the chicken in the spice paste and turn to coat. Add the chicken stock (2 cups) and coconut cream (300g/10.6oz) and toss gently to coat in the sauce. Simmer with the lid on for 45 minutes. Add in lime leaves (8) and saute for another 15 minutes to reduce the sauce. Add sugar (2-3 teaspoons to taste) and then add more salt if needed.
Step 3b COOK INSTANT POT - Place the chicken in the spice paste and turn to coat. Add the chicken stock (2 cups) and coconut cream (300g/10.6oz) and toss gently to coat in the sauce. Set to pressure cook for 15 minutes. Release pressure and add the finely sliced lime leaves (8). Then saute for 10 minutes to reduce the sauce. Add sugar (2-3 teaspoons to taste) and then add more salt if needed.
Notes:
If using dried chillies or galangal, rehydrate them. Cover with boiling water and then cover and allow to hydrate for 15 minutes. Drain and use.
I find it easiest to cut the makrut lime leaves with scissors rather than a knife.
Personal Note
I was in Queensland a couple of weekends ago and I was trying out some restaurants with a group of media there. It was a really nice group of people and one girl sitting at our table worked in events at the restaurant group.
"What's your most underrated spice?" she asked the table and we all gave our answers. I told her that I thought that sumac was underrated and one of my favourite spices because it adds brightness like lemon without as much sourness. Her answer was coriander seeds.
She also said that she also uses MSG frequently in her cooking which I was surprised at. A lot of people still hold onto the idea that MSG is bad because it all started as a racist hoax (google it, it's crazy!).
So tell me Dear Reader, what is your most underrated spice? And do you use MSG in your cooking?