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).