CHICKEN RENDANG CURRY

Rendang Curry is popular throughout South East Asia. It probably originated in Indonesia and later got adopted by Malaysia with a little of variation may be. Going by the wiki, Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia. Traditionally, it is prepared during the festive occasions by the Indonesians and Malays. Singapore, being a neighbour, Rendang is easily available and extremely popular.

There is a lot of Indian and Thai influences in Indonesian cooking we can see. Rendang, in general is a dry dish, simmered and slow cooked to perfection. I purposefully kept a little gravy in it. Use of kaffir lime leaves and lemongrass seems to be a Thai influence, whereas the use of turmeric, cumin, coriander is more of an Indian influence. Any country, big or small has influence of its neighbouring countries in its cuisine with a little of variation according to the availability of the ingredients. Thats what I feel, others may differ. 

Few would differ with me when I say Rendang Curry is exotic and flavourful . I prefer doing it with chicken and eggs. Whatever the gravy base be, if there is chicken or mutton; the son and the man would happily eat their meals! They love their share of meat & choice of fish!

INGREDIENTS :( for the spice paste)

Red Chillies : 8(adjust as per your taste)
Shallots(or small onions) : 10
Garlic : 6 cloves
Galangal(or ginger) : 1 thumb size piece
Coriander Seeds : 1 tsp
Cumin Seeds : 1 tsp
Dried red Chilli : 3
Candle nut : 20 gm
Fresh Nutmeg : 1/4

INGREDIENTS :(for the chicken curry)

Chicken :1 kg
Kaffir lime leaves : 4
Lemon grass : 2 stalks
Star anise : 1
Cloves : 3
Green Cardamom : 2
Sugar : 1 tsp
Salt : As per taste
Coconut Milk : 100 ml.
Tamarind Juice : 1/2 tea cup
Oil : 4 tbsp
Toasted Shredded Coconut : 2 tbsp

METHOD :

Wash the chicken and marinate with salt and turmeric . Keep standing for an hour. Soak the dry red chillies in warm water for at least 30 minutes before putting into blender. Peel and wash the shallots. Put all the ingredients for the spice paste into the blender and blend into a smooth paste. Cut small the lemon grass stalks making bruises in them.

Heat the oil in a wok, add the star anise, cloves, cardamoms . Stir till fragrant. Put in the spice paste. Keep stirring till the oil separates from the spice paste. Add the salt, stir well! Add the chicken pieces, fold in well & allow cooking covered at the minimal heat for 15-20 minutes, stirring in between!

Now add the coconut milk. Stir and let boil. Add the lemon grass pieces and the kaffir lime leaves. Keep stirring every 2-3 minutes! Once done, switch off the gas stove. Garnish with toasted coconut.

Serve it with steamed hot rice!