Curried-Coconut Chicken Rendang
Curried-Coconut Chicken Rendang might be just the main course you are searching for. One serving contains 849 calories, 41g of protein, and 68g of fat. This recipe serves 6. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up brown sugar, shallots, garlic cloves, and a few other things to make it today. To use up the unsweetened shredded coconut you could follow this main course with the Chocolate rice crispy treats as a dessert. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It is a good option if you're following a gluten free and dairy free diet.
Instructions
In a bowl, combine the curry powder, pepper, lemongrass, lime juice and 2 tablespoons of the oil. Season with salt.
Add the chicken, turn to coat and refrigerate for 4 hours.
In a food processor, puree the shallots, onion, garlic, ginger, nuts and chiles.
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.
Add the chicken with its marinade and cook over moderate heat until the chicken is browned and nearly cooked through, about 20 minutes.
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.