Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chicken coconut curry /ayam rendang. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Today's Malaysischer Mittwoch dish is Rendang Ayam, a delicious chicken recipe. And it just so happens to go perfectly with Nasi Lemak, our recipe from last. Chicken Rendang - amazing Malaysian-Indonesian chicken stew with spices and coconut milk.
Chicken Coconut Curry /Ayam Rendang is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Chicken Coconut Curry /Ayam Rendang is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have chicken coconut curry /ayam rendang using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chicken Coconut Curry /Ayam Rendang:
- Make ready 1 chicken cut in chunk
- Make ready 2 cup each chunk of potato and carrot
- Make ready 1 cup fresh grated coconut flesh
- Prepare 400 ml coconut milk
- Get 1 tbsp oil
- Prepare 2 tbsp tomato puree
- Get dry spice
- Take 6 to 10 dry cili and 1 fresh red cili. (the more the spicier)
- Get 8 shallot and 5 garlic
- Get 1 inches of ginger
- Make ready 1 lemon grass
- Prepare 1 tsp galangal and fresh turmeric
- Make ready seasoning
- Get 1 tsp salt and brown sugar
- Prepare garnish
- Take 1 bunch coriander
Add the chicken, turn to coat. Coconut curry chicken has TONS of variations; from South India to Thailand, no two curries are exactly the same. Our Americanized version might be a bit untraditional, but trust us, it's delicious. Be sure to reach for full-fat coconut milk for an ultra-velvety sauce.
Instructions to make Chicken Coconut Curry /Ayam Rendang:
- lightly toast coconut set aside
- pound or blend dry spice
- in pan with oil saute spice till fragrant in low heat for about 15 minutes then add chicken and vegetable with tomato puree and bring it to a boil stiring every now and then for another 15 minute then add coconut milk ,let it simmer for another 10 minutes
- add in grated coconut and seasoning to taste stir gently not to break up vegetable continuingly till sauce thickening but if prefer more gravy can add half cup of water for another 5 minute off heat and serve top garnish
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. This flavorful Malaysian-style chicken curry is a braise in reverse: The chicken is cooked in coconut milk flavored with spices and begins to brown when most of the liquid cooks away, creating a beautifully caramelized exterior. This recipe is a typical Southeast Asia chicken curry consists of chicken, potato and coconut milk as main ingredients. It is made with curry powder which is a pre-mixed spice blends.
So that is going to wrap it up for this exceptional food chicken coconut curry /ayam rendang recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
