Rendang Chicken (Dry Curry Chicken)

Looking for simple and delicious Asian food recipes? This is a quick and shortcut version for Rendang Chicken (Dry Curry Chicken). It is suitable for those who are not staying in Asia countries and have difficulty to get Asian seasoning. Traditional Rendang Chicken will require a lot more ingredients and spices which might deter people like me to cook the dish. So I come out with my own simplified version. Try to get Indian curry powder which contains turmeric, chili, coriander, cumin seeds, cinnamon, cloves, bay leaves and all spices.

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients: serve 2 to 3

• 4 chicken thighs/ drumsticks; or half chicken, cut into pieces
• 2 potatoes (optional)
• 2 shallots, minced
  
• 1 onion, peeled and quartered
• Fresh ginger, skinned and sliced 5 to 6 pieces
• 2 Tbsp cooking oil
• 1/2 can coconut milk
  

Seasoning A:

• 1 Tbsp curry powder
• 1/2 Tbsp chili powder (optional)
  
• 1/4 tsp salt
  

Seasoning B:

• 3 Tbsp curry powder
• 1 Tbsp chili sauce (to substitute 2 red chili)
  
• 1/2 Tbsp brown sugar
• 2 Tbsp Pad Thai sauce (can substitute with 2 Tbsp. tamarind juice and 1/2 Tbsp palm sugar)
• 1/8 tsp salt

Preparation:

1. Rub seasoning A on chicken and marinate for 15 minutes. (you can marinate it in advance and keep in fridge overnight)
   
2. Put oil into the fry pan over low heat. Add onion, shallots and ginger. Cooked till slightly brown.
   
3. Add seasoning B into fry pan. Stir for 30 seconds and add chicken and potatoes.
   
4. Stir continually for 2 to 3 minutes. Pour coconut milk into saucepan and stir well.
   
5. Turn the heat to medium fire and stir occasionally until it boils. Then lower the heat and simmer (stir occasionally) until the gravy turns thick and meat is tender.
6. Serve with white rice or coconut rice.