I have been to quite a few Malaysian and Asian fusion restaurants and a favourite at every single one of these restaurants is their rendang curry, giving you the choice of beef or chicken. I love it so much that I decided to create my own chicken rendang curry recipe from scratch!
This curry is usually quite spicy, so you can adjust the amount of chilli you use according to your preference. I personally used just over half the amount of dried chillis when I made this for my family and it was so delicious. But if you love a good kick of heat like my Dad and my Fiance, go all out on the chilli for a delicious curry that packs a punch! I also used chicken thigh cutlets but removed the skin for a cheaper alternative too. This recipe is perfect served with my coconut rice, easy flatbreads or even traditional roti canai!
- 6-8 Large chicken thighs or 700g beef chuck steak, cubed into large chunks
- 1tsp salt
- 2 tsp sugar
- 2 tsp tamarind paste
- 100g desiccated coconut, toasted in a dry pan
- 2 large onions
- 3 large jalapenos
- 10-14 dried red chillies, placed into a bowl covered in boiling water and covered with clingwrap. (This softens the chillies)
- 3-4cm piece of ginger, peeled and cut into chunks
- 2 cm piece of galangal cut into chunks
- 3 large cloves garlic, crushed
- 2 tbsp toasted coconut from above
- 1 tsp turmeric powder
- 2 kaffir lime leaves, 3 if they’re small
- 2 stalks lemongrass, bruised with the back of the knife
- 2 cm piece galangal, cut into batons
- 2.5 tbsp palm sugar
- 1 tsp salt
- 1/2 tsp white pepper
- 4 tsp dark soy sauce
- 1 tbsp high smoke point oil (eg. vegetable, canola etc.)
- 560ml coconut cream
- Into a large bowl, mix the salt, sugar and tamarind paste together and toss your choice of meat into the mixture then add the toasted coconut and toss again. Set aside.
- Blend all the spice paste ingredients together in either a large pestle and mortar or in a food processor until it resembles a fine paste. If you have the same issue as I did and it’s not quite getting to a fine paste, add in some of the water that the chillies were steeping in. I added about 3 tbsp of the chilli water before I was happy with the consistency.
- Using a separate small bowl, place all the curry sauce ingredients except the oil and coconut cream. Heat a large wok over medium heat and add in the oil, add in the spice paste and the rest of the curry sauce ingredients and cook for a few minutes until fragrant. Add half the coconut cream then add in your meat and stir to coat. Turn the heat down so that it starts to simmer gently. Place a lid on and allow to simmer for 1 hour.
- Add in the rest of the coconut cream and cook for a further 30-45 minutes with the lid on until the meat is very tender. In the last 10 minutes take the lid off to evaporate some of the moisture if you like your curry to be a little thicker.
serve with rice, roti or flatbreads.