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Curried-Coconut Chicken Rendang
© Michael Turek

Curried-Coconut Chicken Rendang

  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR 30 MIN Plus 4 hr marinating

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.

  1. 3 tablespoons Madras curry powder
  2. 2 teaspoons freshly ground pepper
  3. 2 lemongrass stalks, bottom two-thirds, bruised and cut into 4-inch pieces
  4. 2 tablespoons fresh lime juice
  5. 1/3 cup plus 2 tablespoons canola oil
  6. Salt
  7. 3 pounds chicken thighs
  8. 8 small shallots
  9. 1 small red onion, quartered
  10. 5 garlic cloves
  11. Six 1/4-inch slices of peeled fresh ginger
  12. 3 macadamia nuts
  13. 5 dried Asian chiles, stemmed
  14. 1 can unsweetened coconut milk
  15. 1 tablespoon light brown sugar
  16. 1 1/2 tablespoons shredded unsweetened coconut, toasted
  1. In a bowl, combine the curry powder, pepper, lemongrass, lime juice and 2 tablespoons of the oil. Season with salt. Add the chicken, turn to coat and refrigerate for 4 hours.
  2. In a food processor, puree the shallots, onion, garlic, ginger, nuts and chiles.
  3. In a deep skillet, heat the remaining 1/3 cup of oil. Fry the chile paste over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the chicken with its marinade and cook over moderate heat until the chicken is browned and nearly cooked through, about 20 minutes. Add the coconut milk, sugar and toasted coconut and simmer over moderate heat, stirring, until the chicken is tender and the sauce is very thick, about 25 minutes. Spoon off as much oil as possible and discard the lemongrass. Season with salt and serve.
Make Ahead The rendang can be refrigerated for 2 days. Rewarm before serving. Serve With Steamed jasmine rice and sautéed green beans.


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