Curried-Coconut Chicken Rendang

Name: Curried-Coconut Chicken Rendang
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 45
Cuisine: Global
Ingredients: 79 milliliters canola oil; 1 kilograms chicken thighs; 5 dried Asian chiles, stemmed; 3 Tbsps Madras curry powder; 2 inches peeled fresh ginger; 5 garlic cloves; 2 lemongrass stalks, bottom two-thirds, bruised and cut into 4-inch pieces; 1 Tbsp light brown sugar; 2 Tbsps fresh lime juice; 3 macadamia nuts; 2 teaspoons freshly ground pepper; 1 small red onion, quartered; 45 servings Salt; 8 smalls shallots; 1 can unsweetened coconut milk; 2 Tbsps shredded unsweetened coconut, toasted

This recipe serves 45. One portion of this dish contains around 5g of protein, 9g of fat, and a total of 113 calories. A mixture of coconut, chicken thighs, madras curry powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

In a bowl, combine the curry powder, pepper, lemongrass, lime juice and 2 tablespoons of the oil. Season with salt.

Ingredients you will need

Curry Powder

Lemon Grass

Lime Juice

Pepper

Salt

Cooking Oil

Equipment you will use

Bowl

Add the chicken, turn to coat and refrigerate for 4 hours.

Ingredients you will need

Whole Chicken

In a food processor, puree the shallots, onion, garlic, ginger, nuts and chiles.

Ingredients you will need

Shallot

Chili Pepper

Garlic

Ginger

Onion

Nuts

Equipment you will use

Food Processor

In a deep skillet, heat the remaining 1/3 cup of oil. Fry the chile paste over moderately high heat, stirring, until lightly browned, about 5 minutes.

Ingredients you will need

Chili Paste

Cooking Oil

Equipment you will use

Frying Pan

Add the chicken with its marinade and cook over moderate heat until the chicken is browned and nearly cooked through, about 20 minutes.

Ingredients you will need

Marinade

Whole Chicken

Add the coconut milk, sugar and toasted coconut and simmer over moderate heat, stirring, until the chicken is tender and the sauce is very thick, about 25 minutes. Spoon off as much oil as possible and discard the lemongrass. Season with salt and serve.

Ingredients you will need

Coconut Milk