Chicken Rendang

Hello everyone! It has been a while since my last posting. Sorry…I just couldn’t find the time. Anyway, I hope everyone has had a great summer so far. I actually have quite a few recipes/pictures that I would like to share. They have been sitting in my “draft” collection since last fall. Hopefully, I will be able to find some time to complete them in the near future.

This recipe is actually the same as the beef rendang, just that I substituted boneless, skinless chicken thighs for the beef. It turned out really well and tasted wonderful, despite the fact that I did not reduce the gravy as much as I probably should for a rendang. As with the beef version, I would definitely serve this dish with nasi lemak and the yogurt dill cucumber salad. Please refer to the beef rendang post for the recipe. Enjoy!

Note: I like my chicken tender, just to the point of when it is starting to fall apart but still holds its shape. Since chicken becomes tender faster than beef, I ended up having to take the chicken pieces out before I finished reducing the gravy. This additional step helped prevent the chicken from falling apart completely. After I had reduced the gravy to the desired level, I returned the chicken back into the pot and continued on with step 5 (adding the tamarind concentrate, salt, and turmeric powder).

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One Reply to “Chicken Rendang”

  1. […] use red chiles, the end result for the chicken rendang will be more yellowish reddish in color like this one. Also, chicken becomes tender faster than beef. To prevent the chicken from falling apart […]

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