This Chicken Curry is my EASIEST - Chicken Rendang

Ingredients

• 3 pounds Chicken Thighs (bone‑in, skin‑on, trimmed)
• 2 tablespoons Vegetable Oil (corn oil, canola or any neutral oil)
• 3 Shallots (peeled, medium size, minced)
• 4 cloves Garlic (peeled, sprouted cloves removed, pressed)
• 2 stalks Lemongrass (use the white bottom 2‑3 inches, bruised)
• 1 Rendang Paste (store‑bought Malaysian rendang curry paste, whole package)
• 1 can Coconut Milk (full‑fat, about 400 ml)
• 0.5 cup Water (room temperature)
• 2 tablespoons Cilantro (fresh, chopped, optional garnish)

Instructions

1. Heat Oil and Brown Chicken

   Add 2 Tbsp vegetable oil to the skillet and heat over medium‑high. Working in batches of four thighs, place them skin‑side down and brown 2‑3 minutes per side until golden.

   Time: PT12M

2. Set Chicken Aside

   Remove the browned chicken pieces and set them on a plate. Keep the pan on the stove.

   Time: PT2M

3. Sauté Shallots

   Add the minced shallots to the pan and stir‑fry for about 1 minute until fragrant.

   Time: PT1M

4. Add Garlic

   Press the garlic through a garlic press, add to the pan, and stir‑fry for 30 seconds until aromatic.

   Time: PT1M

5. Cook Rendang Paste

   Add the whole package of store‑bought rendang paste. Cook, stirring constantly, for 3‑4 minutes until the paste darkens and becomes fragrant.

   Time: PT4M

6. Add Lemongrass and Return Chicken

   Tear the bruised lemongrass pieces into the pan, then return the browned chicken and any accumulated juices.

   Time: PT2M

7. Add Coconut Milk and Water

   Pour in one can of coconut milk and ½ cup water. Stir to combine.

   Time: PT1M

8. Simmer Uncovered

   Reduce heat to medium‑low, leave the lid off, and let the mixture simmer for 30 minutes, stirring occasionally, until the chicken is tender.

   Time: PT30M

9. Skim Excess Oil

   Using a spoon, skim off a thin layer of chili‑infused oil from the surface to moderate heat.

   Time: PT2M

10. Reduce Sauce

    Increase heat to medium‑high and boil uncovered for about 10 minutes, stirring frequently, until the sauce thickens and darkens to a dry coating.

    Time: PT10M

11. Finish and Garnish

    Return the chicken to the thickened sauce, coat well, and sprinkle chopped cilantro on top (optional). Serve hot.

    Time: PT2M

Nutrition Facts

Calories

970

Protein

75g

Carbohydrates

5g

Fat

70g

Fiber

1g