Serves 2 People
Chicken Redang is a Malaysian curry, using coconut milk. I first had it at the breakfast buffet at the
restaurant in Kuala Lumpur,
and it was so good that I found a recipe
(Spiced Chicken Redang)
and cooked it at home. This recipe is adapted from the one in the link, to use dried spices.
In Indonesia they have Rendang. None of my Indonesian friends like to hear it, but the Malaysian version is better.
- First, make the marinade, either in a small blender or using a pestel and mortar. Add:
- 2 hot red chilis (e.g. rawit, also known as Thai bird's eye chilis),
- 2 spring onions (green onions),
- 1 tsp. of garlic powder (or 1 clove of fresh garlic, crushed and chopped),
- 1 stalk of lemon grass (remove the tough outer layer and chop finely before adding),
- a 1 inch piece of fresh ginger, peeled and finely chopped,
- 1 heaped tsp. of ground turmeric,
- 1 heaped tsp. of ground cardamom,
- 1 heaped tsp. of ground cinnamon,
- ⅙ cup of water, or more if needed to give the marinade a thick paste consistency.
- Keep blending or grinding until there are no identifiable pieces of the ingredients visible.
- In a pan (ideally non-stick) put 2 tbsp. of peanut oil. Put on a medium-high heat and add the marinade. Fry for about 10 minutes,
stirring frequently. The idea is to release the flavour of the spices, and to caramelise the marinade.
- Add one can (400 ml) of coconut milk, 1 tsp. of sugar and salt to taste. Stir in well, and reduce the heat to a simmer.
- Stir the sauce regularly, but do not overheat it. When finished, it should be the consistency of a thick pea soup. You should be able to cook
it for about 30 to 40 minutes before adding the meat. If it gets too thick, add more liquid (water or coconut milk).
- When the sauce starts to get close to the right consistency, add about 300 gm of diced chicken.
- Stir frequently until the chicken is cooked through.
- Serve with rice (best with coconut rice - cook the rice with half water, half coconut milk).