Rendang di pollo (Rendang Ayam)

Ingredienti

• Ingredients mentioned below use standard measuring cups and spoons.
• Rendang spice paste
• 15 small red shallots peeled
• 2-inch piece galangal
• 1-2 stalks of lemongrass
• 1″inch piece regular ginger
• 5-7 dried chillies(substitute with 2 and 1/2 tablespoons already ground red chilies flakes)
• 5 cloves of garlic
• Salt to taste(start with 1 teaspoon)
• 1/2 teaspoon of turmeric powder
• Making the rendang gravy
• 4 tablespoons of oil
• 2-3 Star anise
• 4-5 Cardamom
• 1/4 cup scraped coconut
• Cinnamon(2-3 inch piece)
• 700 g bone-in chicken(thighs, legs, breast parts can be combined)
• 1 and 1/2 cup of thick coconut milk(not cream of coconut)
• 4-5 kaffir lime leaves(can add as whole or sliced)

Preparazione

1. 1

   Remove any excess fat on the chicken parts...: Remove any excess fat on the chicken parts then wash and rinse the chicken.Pat dry any excess water and make two or three deep cuts into the chicken parts.

2. 2

   Add 1 tablespoon of salt or 2 tablespoons...: Add 1 tablespoon of salt or 2 tablespoons of tamarind and rub into the chicken parts.

3. 3

   Set aside to marinate.

4. 4

   There are two sets of ingredients that need...: There are two sets of ingredients that need to be prepared separately.

5. 5

   The first one would be to make the...: The first one would be to make the rendang spice paste.

6. 6

   This set of rendang ingredients needs to be...: This set of rendang ingredients needs to be blended in a food processor.

7. 7

   For this purpose, make sure to slice the...: For this purpose, make sure to slice the galangal and ginger into smaller pieces.

8. 8

   Add the red shallots(15, sliced), galangal(2″), ginger(1″), dried...: Add the red shallots(15, sliced), galangal(2″), ginger(1″), dried red chillies(5-7), lemongrass(1-2 stalks slightly bruised), garlic(5 cloves), turmeric(1/2 a tsp) into a blender.

9. 9

   Add water(about 1/4 cup) into the blender to...: Add water(about 1/4 cup) into the blender to ease the grinding process of the rendang paste ingredients.

10. 10

    If you find the onions or the ginger...: If you find the onions or the ginger slices getting stuck as you blend, shut off the blender and use a small spoon to bring the solid pieces to the top to blend again.

11. 11

    Once blended, scrape the spices into a bowl...: Once blended, scrape the spices into a bowl and set aside.

12. 12

    Any residue from the leftover spices in the...: Any residue from the leftover spices in the blender can be collected by adding a few tablespoons of water and stirring.

13. 13

    Add this to the rendang spice bowl.

14. 14

    The second set of ingredients would include 3...: The second set of ingredients would include 3 spices, kaffir leaves, and scraped coconut.

15. 15

    If you are wondering why my kaffir leaves...: If you are wondering why my kaffir leaves look dried out in the images, it’s because finding Kaffir leaves in Sri Lanka can be hard.

16. 16

    Whenever I get my hands on some fresh...: Whenever I get my hands on some fresh ones, I microwave them dry, store them in zip-lock bags and refrigerate them.

17. 17

    These last for months. You can also ask...: These last for months. You can also ask someone who is visiting Thailand to get you a bag of fresh kaffir leaves and microwave them dry immediately.

18. 18

    Add the scraped coconut into a medium-sized frying...: Add the scraped coconut into a medium-sized frying pan and toast gently over a low-medium fire until they are brown.

19. 19

    Avoid burning the scraped coconut by constantly moving...: Avoid burning the scraped coconut by constantly moving it around and maintaining low heat.

20. 20

    Now that you have all the components ready...: Now that you have all the components ready to make the chicken rendang curry.

21. 21

    It’s time to assemble.

22. 22

    Use a large wide-mouthed pan or a wok.

23. 23

    Pour in oil and add cardamom(5), star anise(2-3),...: Pour in oil and add cardamom(5), star anise(2-3), cinnamon(2-3 inch piece), and the rendang spice paste.

24. 24

    Cook the spices with the paste over a...: Cook the spices with the paste over a very low fire for 1-3 minutes or until they release their aroma(read beginner’s tips).

25. 25

    Add the chicken parts mix in with the...: Add the chicken parts mix in with the spices and cook for a few minutes(3-5 minutes).

26. 26

    Add the coconut milk(1 and 1/2 cup), water(1...: Add the coconut milk(1 and 1/2 cup), water(1 cup), taste and season with salt.

27. 27

    Slow cook the chicken curry over low-medium heat...: Slow cook the chicken curry over low-medium heat for (40 to 1 hour).

28. 28

    As the Rendang curry thickens, add the toasted...: As the Rendang curry thickens, add the toasted coconut and the kaffir leaves. Stir for a couple of seconds.

29. 29

    Continue to slow-cook the rendang chicken curry.

30. 30

    You will notice the coconut curry gravy receding...: You will notice the coconut curry gravy receding and gradually coating the chicken parts.

31. 31

    You will need to stir the rendang chicken...: You will need to stir the rendang chicken occasionally to avoid the heavier spices sticking to the bottom.

32. 32

    Check for seasoning and season with salt if...: Check for seasoning and season with salt if you need to.

33. 33

    The rendang curry is thick and tends to...: The rendang curry is thick and tends to stick to the pan with oil dots emerging in the curry as well.

34. 34

    Lower the fire as much as you can...: Lower the fire as much as you can and then gently combine so the spices coat the chicken parts.

35. 35

    Remove from fire and serve warm.