Chicken Rendang – Malaysian Coconut Curry Chicken
yield: 4
total time: 85 minutes
Ingredients
- 4 cups rice Coconut
- 4 chicken leg Portions of, and or Thigh
- 4 makrut Kaffir Lime Leaves, or 1 teaspoon of lime zest and 1 Tablespoon of lime juice
- 2 stalks lemongrass – remove woody outer portion and cut the bottom 4″ of the stalk into 1″ pieces
- 1/2 inch galangal or fresh ginger
- 1/2 cup tamarind juice or 2 Tablespoons Lemon Juice
- 2 cups coconut milk
- 4 tablespoons sugar
- 1/2 cup toasted coconut Paste, Kerisik
- 8 dried chilies soaked in warm water for 10 minutes
- 2 red chilies fresh long, or Serrano Chilies
- 4 cloves garlic
- 1/2 inch ginger
- 8 shallots
Nutrition
- Calories : 1090 calories
- Carbohydrate : 128 grams
- Cholesterol : 105 milligrams
- Fat : 51 grams
- Fiber : 5 grams
- Protein : 37 grams
- SaturatedFat : 35 grams
- Sodium : 150 milligrams
- Sugar : 21 grams
Thank you for visiting our website. Hope you enjoy Chicken Rendang – Malaysian Coconut Curry Chicken above. You can see more 15 malaysian coconut curry recipe You must try them! to get more great cooking ideas.