Chicken Rendang Curry

Name: Chicken Rendang Curry
Prep time: 20 min
Total time: 1 h 5 min
Yield: Makes: 4 to 6 servings
Cuisine: Thailand
Ingredients: 1 (13½-ounce/400-ml) can coconut milk (unshaken); 5 Asian lime leaves, torn in half and crumpled to release essential oils, or zest from 1 large lime; 1½ to 2 pounds (675 to 900 g) boneless, skinless chicken thighs or breasts; 2 cups roughly chopped shallots or red onion (6 ounces/180 g); 1-inch (2.5-cm) piece galangal, peeled and sliced into 3 or 4 coins; 5 medium garlic cloves, peeled; 1 tablespoon coconut sugar or 2 teaspoons brown sugar; 3 fresh long red chilies trimmed, seeded if desired, and chopped; 2 teaspoons fine sea salt; 1-inch (2.5-cm) knob fresh ginger, peeled and roughly chopped; 1 plump lemongrass stalk, prepped and chopped into rings; 1 plump lemongrass stalk, prepped chopped into 3 sections; 1/3 cup (35 g) finely shredded unsweetened coconut (optional); 1-inch (2.5-cm) piece fresh galangal, peeled and chopped; 3 tablespoons ground red chili powder (see notes); 1 teaspoon ground turmeric

Rendang Ayam

Preparation info

Makes:
4 to 6
servings

Difficulty
Easy
Ready in
1 hr 5

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

Similar to a Thai red curry, rendang is a slow-cooked dish that requires hours of stovetop nursing. It was only when I bought an Instant Pot^® that I even entertained the idea of making it myself. And when I did, I decided to make a chicken version rather than the usual beef rendang. I prefer using chicken thighs because they don’t dry out as easily, but use chicken breasts if you prefer them.

Ingredients

Asia
Thailand
Main course
Gluten-free
South East Asia

Ingredients

Method