Aromatic Chicken Rendang Recipes

Steps:

• Pulse the shallots, ginger, galangal root, chillies and sliced lemongrass, adding enough of coconut cream to make a thick paste.
• Heat oil in a thick-bottomed non-stick saucepan till medium hot. Stirfry the shallot paste for 2 minutes. Add turmeric and smashed lemongrass stalks. Cook for 2 minutes.
• Add meat pieces. Stir-fry for 5 minutes.
• Add rest of coconut cream. Cook on medium-low heat till meat is done and quite tender, and curry sauce is very thick (you're lucky if the timing of both coincide!). Scrape bottom of pan every 2 minutes with spatula to ensure curry does not burn. If curry is getting dry before meat is tender, add a bit of water.
• Cooking time varies with size and cuts of meat. When curry is thick and almost dry, add fried dessicated coconut, brown sugar, salt and kaffir lime leaves. Cook for another 5 minutes.
• Serve hot with plain boiled rice, preferably jasmine or basmati variety. Yummm!

Steps:

• Make the spice paste. Blitz the shallots, garlic, ginger, galangal, turmeric, fresh chiles, chili powder and salt in a food processor until a coarse paste forms. Add water, 1 tablespoon at a time, to loosen the paste as needed.
• Select SAUTÉ and set to MEDIUM/NORMAL. Add 2 tablespoons of oil. When the pot is hot, add the spice paste, stir and cook until it turns a few shades darker, and the oil separates from the paste forming two distinct layers, 3 to 4 minutes. If the paste starts to burn at any time, adjust to LOW/LESS. Press CANCEL.
• Scoop the thick cream from the top of the coconut milk into a bowl. Pour ¾ cup of the thin coconut milk into the pot. Add the galangal, lemongrass, lime leaves and coconut sugar. Mix well, scraping the bottom of the pot to remove any cooked-on bits and avoid the BURN warning.
• Coat both sides of the chicken with sauce. Nestle the chicken into the sauce, preferably in one layer.
• Lock the lid. Select PRESSURE COOK/MANUAL and set to HIGH for 10 minutes. Make sure the steam release valve is sealed. Once pressurized (10 to 12 minutes), the cook cycle will start.
• While the chicken is cooking, toast the shredded coconut in a dry skillet on the stovetop over medium-low heat until it turns light brown and aromatic, about 3 minutes. (This can be done ahead and refrigerated or frozen.)
• When the timer beeps, let the pressure release naturally (20 to 30 minutes). When the float valve drops, press CANCEL and open the lid.
• Carefully remove the chicken to a plate. Cut it up into smaller pieces if you like, but don't shred it. Tent with foil to keep warm.
• Select SAUTÉ and set to MEDIUM/NORMAL. Add the remaining coconut cream and milk and ¾ of the toasted coconut and cook for 2 to 3 minutes, stirring constantly. If you'd like a drier rendang, simmer the sauce until reduced by about one-third, 10 to 15 minutes. Note that the sauce will thicken as it cools. Remove the herbs.
• Add the chicken back to the sauce and adjust to LOW/LESS to heat the chicken through.
• Garnish with the remaining shredded coconut and serve with steamed rice and a vegetable side dish. Or let it sit in the refrigerator overnight-rendang always tastes better the next day!