Chicken Coconut Curry /Ayam Rendang. Ayam Taliwang - Super Spicy Street Food in Lombok, Indonesia! Chicken Rendang - amazing Malaysian-Indonesian chicken stew with spices and coconut milk. Chicken rendang is slow cooked and stewed in the rendang sauce and my chicken rendang Neck and wings make wonders in the flavor department. Chicken Coconut Curry /Ayam Rendang

You can cook Chicken Coconut Curry /Ayam Rendang using 16 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken Coconut Curry /Ayam Rendang
  1. You need 1 of chicken cut in chunk.
  2. It’s 2 cup of each chunk of potato and carrot.
  3. You need 1 cup of fresh grated coconut flesh.
  4. It’s 400 ml of coconut milk.
  5. Prepare 1 tbsp of oil.
  6. It’s 2 tbsp of tomato puree.
  7. Prepare of dry spice.
  8. Prepare 6 of to 10 dry cili and 1 fresh red cili. (the more the spicier).
  9. You need 8 of shallot and 5 garlic.
  10. You need 1 of inches of ginger.
  11. It’s 1 of lemon grass.
  12. Prepare 1 tsp of galangal and fresh turmeric.
  13. You need of seasoning.
  14. You need 1 tsp of salt and brown sugar.
  15. It’s of garnish.
  16. Prepare 1 bunch of coriander.

Coconut curry chicken has TONS of variations; from South India to Thailand, no two curries are exactly the same. Our Americanized version might be a bit untraditional, but trust us, it's delicious. Be sure to reach for full-fat coconut milk for an ultra-velvety sauce. • Chicken curry is a popular and common dish in most part of Asia. This recipe is a typical Southeast Asia chicken curry consists of chicken, potato and coconut milk as main ingredients.

Chicken Coconut Curry /Ayam Rendang step by step

  1. lightly toast coconut set aside.

  2. pound or blend dry spice.

  3. in pan with oil saute spice till fragrant in low heat for about 15 minutes then add chicken and vegetable with tomato puree and bring it to a boil stiring every now and then for another 15 minute then add coconut milk ,let it simmer for another 10 minutes.

  4. add in grated coconut and seasoning to taste stir gently not to break up vegetable continuingly till sauce thickening but if prefer more gravy can add half cup of water for another 5 minute off heat and serve top garnish.

It is made with curry powder which is a pre-mixed spice blends. Rendang is a Malaysian meat dish that's slow-cooked in coconut milk. Zang Toi makes his with chicken thighs flavored with an intensely fragrant ginger-chile paste; it can also be made with beef, shrimp or vegetables. Chicken rendang, beef rendang or mutton rendang. You may use chicken breast for rendang.