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Easy Chicken Rendang | Cooking Club Co.

Easy Chicken Rendang

Preparation

for 3 to 4 servings

 

Difficulty level

 

Main ingredients

  • 2 chicken thighs, 2 chicken drumsticks
  • 1 ½ cup coconut, grated
  • 200 ml coconut milk
  • 5 kaffir lime leaves, finely chopped

 

Chilli paste

  • 5 shallots
  • 6 cloves garlic
  • 4 stalks lemongrass
  • 15 dried chillies, soaked
  • 40 g galangal
  • 40 g ginger
  • 20 g turmeric

 

Seasonings

  • 2 ½ tbsp brown sugar
  • Salt to taste

Step-by-step

  1. Toast grated coconut for 10 to 15 minutes or until browned. Set aside.
  2. Blend together shallots, garlic, lemongrass, dried chillies, galangal, ginger and turmeric into fine paste.
  3. Heat 200 ml of oil on low.
  4. Fry chilli paste until for 10 to 15 minutes or until fragrance.
  5. Add toasted grated coconut. Stir until well combined.
  6. Add chicken. Stir until evenly coated.
  7. Add brown sugar and salt to taste.
  8. Add coconut milk. Stir until evenly mixed.
  9. Cover and simmer for 15 to 20 minutes until chickens are cooked through.
  10. Add chopped kaffir lime leaves. Mix and serve.
  11. Good with steamed Jasmine rice. Enjoy!



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