Thai-Indonesian Rendang Curry

  1. In a food processor combine all ingredients except Chicken and Whole Star Anise. Blend until smooth, taste and adjust as needed: for more salt add Fish Sauce; if it's too sour, add more Agave nectar.
  2. In a large saucepan lay the chicken pieces in one layer and pour the sauce over them. Turn chicken pieces to coat well. Add the whole star anise.
  3. Cook uncovered until chicken is done, this time will vary depending on if the chicken has bones in or not. For bone-in chicken, simmer until the sauce reduces by half. For boneless, remove chicken then reduce the sauce by half, returning chicken to pan to reheat when you are ready to serve.
  4. Serve atop fragrant rice and garnish (optional) Enjoy!

chicken, nutmeg, ground cloves, cayenne pepper, turmeric, cinnamon, ground coriander, ground cumin, coconut milk, onion, garlic, ginger, soy sauce, tamarind paste, nectar, fish sauce, shrimp, star anise, fresh cilantro, coconut

Taken from www.food.com/recipe/thai-indonesian-rendang-curry-484653 (may not work)

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