Rendang, which means slow cooked food, mostly beef which is cooked for hours on a very slow fire., but chicken or even jackfruit cooked on a slow fire tastes as good, this recipe is from the the west Sumetra regions of Indonesia. The food from these regions is normally known as Padang food, made by the minangkabao people.
Padang restaurants are popular all over the country.
They do not offer you a menu to choose from, once you are seated, a waiter will bring out dozens of small dishes filled with various dishes. Customers take only what they want from this array, and they pay only for what they take. Usually the plates can be about 10 to 12 varieties of food. Curries, barbequed meats, greens etc.
This food is normally eaten with hands.
And steamed rice is served.
This was a dish I fell in love with when I moved to Indonesia 37 years ago, the taste was fabulous and a little familiar to my Indian taste buds😊
My husband would get this chicken from a popular padang restaurant called sari bundo, and we would really enjoy this on many sundays.
Do try this home made version .
Indonesian chicken curry
8 pcs of chicken.( I use thigh pcs with bone)
Make cuts on the chicken to soak up the gravy.
I potato cut into 8 pcs
2 pandan leaves tied in a knot
1/2 cup fresh coconut grated, and sauted till semi dry.
Coconut milk( I used tetra pack) 200 ml
1 stalk of lemongrass( bottom white part only, bashed)
2 fresh bay leaves
1 pc of cinnamon
2 tbsps tamarind paste.
( I normally soak about half kg tamarind in some hot water, squeeze and strain the paste, pour into ice cube moulds. Store in the freezer and use as required, here I used 2 cubes)
1 tbsp of jaggery.
To be ground into a paste
5 garlic pods
1 inch pc of ginger
5 fresh red chillies
5 dry red kashmiri chillies
6 pcs of candlenuts or cashews
1 tsp white peppercorns
1 tsp corriander seeds
1/2 tsp grated nutmeg.
Heat abt half cup oil in a pan, and add bay leaves, lemon grass, cinnamon , cloves, pandan leaves and saute till herbs and spices release thier fragrance.
Add grated coconut and ground paste.
Saute till oil is seen on the sides. Add tamarind, jaggery and salt.
Also add the chicken and potato pcs.
Saute for 10 mins, add few tbsps of water and saute again. Repeat process about 5 times.
Finally add coconut milk and some water.
Stir, cover and cook for about 20 mins till oil floats on top, and a very thick gravy is left.
This rendang is always slow cooked and tastes fabulous with white rice or layered parathas.
You can even cook till no gravy is left, and then grill the chicken to get Ayam bakar rendang.