How to Make Indonesian Rendang Curry

One of the more popular Indonesians dishes is Rendang Chicken or Beef Curry. Personally, I prefer this chicken version simply because the meat always turns out so tender compared to the beef. Note that Rendang is considered a dry curry, which means the sauce is simmered down to a minimum. Because it is so distilled, the sauce sticks to the meat, making this dish one of the most flavorful I have ever tried. And its wide variety of spices make it extremely healthy. Maybe the ingredients list would be little difficult, expecially in Surabaya (my hometown). well, it doesn't matter, I have it free from my dad, he 's work at the port (hehe). If you like your curry with an abundance of flavor, you 'll love Rendang!

Ingredients:

1 whole chicken, cut into small to medium-size pieces (Or the equivalent of chicken pieces)
Sauce (I use ABC Sauce, it sold on nearby supermarket)
1/2 can coconut milk
2 Tbsp. finely chopped lemongrass (can also be purchased frozen at chinese food stores)
1 onion, peeled and quartered
some cloves of garlic (4 cloves is enough)
1 thumb-size piece galangal (or ginger)
1-3 red chilies, depending on how hot you like your curry
3/4 Tbsp. tamarind paste (it's little dificult to looking for it in Surabaya)
1 Tbsp. brown sugar
2 tsp. dark soy sauce
ketchup (I always use cap Jeruk ketchup)
1/2 tsp. turmeric
1 heaping Tbsp. ground coriander
1 Tbsp. ground cumin
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1 tsp. shrimp paste (available by the jar at Asian food stores)
optional: 2 whole star anise (available at Asian food stores)
Garnish (optional):
fresh coriander leaves
dry shredded coconut

Preparation:

1. Place all sauce ingredients - except whole star anise - in a food processor. Process well to form a thick curry paste or sauce. If you don't have a food processor, simply chop onion and herbs finely and combine with the coconut milk, spices, and other ingredients. These herbs and spices can also be ground together with a pestle & mortar.
2. Do a taste test for salt and spice, adding more fish sauce if not salty enough. If not spicy enough, add more fresh chili, or chili sauce. If too sour, add a little more brown sugar.
3. Place sauce in a wok or large, deep-sided frying pan over medium-high heat. Add chicken (or beef) pieces, plus the whole star anise, and stir well.
4. Continue stirring occasionally as you bring the curry to a boil. Then reduce heat to a simmer. Do not cover the wok/frying pan, as you want the sauce to reduce and become thicker.
5. Allow the curry to simmer (stirring occasionally) for up to one hour, or until meat is cooked and tender. The sauce will reduce, so that it is almost like a coating on the meat (plus there will be a little sauce leftover in the pan).
6. Serve directly from the pan, or place the curry on a serving plate (with any extra sauce poured over). Garnish with a sprinkling of shredded coconut and fresh coriander

Rendang Curry

NB :
If you' re Indonesian, you can use kecap manis for the dark soy sauce, but kecap manis has an almost molasses thickness and sweetness. Dark soy does not.
If you' re live in the same place with me (Surabaya), you can find asian store at Kapasan Street, 60144.
If you want an instant process, just ask this thing at asian store, hehe..

Spice Paste for Curry

I cook rarely, but I've kind of got two or three dishes that I stick to. I do a great sweet potato and lentil curry. - Jack Dee