Yields4 ServingsPrep Time15 minsCook Time23 minsTotal Time38 mins
INGREDIENTS :
(A) Spice Paste
70gvegetable oil
200gshallots
4cloves garlic
4stalks fresh lemongrass, white part only, cut into 3cm length (keep the green part for (C))
5candlenuts (buah keras)
15dried chillies, rinsed, deseeded and soaked to soften
20gfresh galangal (lengkus), peeled
20gfresh turmeric, peeled
20gfresh ginger
1cinnamon stick
1tspground cumin
1tspground fennel
1tspblack pepper
1tbspcoriander
(B) To Fry
6tspvegetable oil
(C)
550gboneless or bone-in chicken breasts or thighs, cut into 4cm
150gfresh coconut milk or 200 g Kara coconut milk
2fresh turmeric leaves, trimmed and shredded
2tbspbrown sugar or sugar melaka (to taste)
2tspsalt
240mlwater
(D)
150gtoasted coconut, toasted until golden brown (kerisik)
COOKING METHODS:
1
- Place in desiccated coconut and spread evenly in the baking tray lined with baking paper until golden brown.
Settings: Timer: 15 Minutes / Temperature: 180°C
- Place in the mixing jar and grind. Press TURBO.
Settings: Timer: 3 Seconds
2
- Add (A) spice paste ingredients and blend twice until you satisfy the texture and all the ingredients fully blend.
Settings: Timer: 20 Seconds / Speed: 10
- Scrape down the jar side.
3
Add (B) vegetable oil into mixing jar to saute.
Settings: Timer: 6 Minutes / Speed: 2 / Temperature: 120°C / Heat Power: 6
- Place in the (D) kerisik, then continue to saute.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 110°C
Tips:
- The toasted coconut acts to thicken the curry to give it a thicker texture. It also gives the chicken curry (rendang) an added nutty aroma.
6
- Serve hot with steamed rice, pasta or bread.
Nutrition Facts
4 servings
Serving size
dishes
Amount per serving
Calories853
% Daily Value *
Total Fat60.9g79%
Saturated Fat 26.4g132%
Cholesterol122mg41%
Sodium145mg7%
Total Carbohydrate34.6g13%
Dietary Fiber 8.4g30%
Total Sugars 9.2g
Protein47.3g
Calcium 9mg1%
Iron 71mg395%
Potassium 1140mg25%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
INGREDIENTS :
(A) Spice Paste
70gvegetable oil
200gshallots
4cloves garlic
4stalks fresh lemongrass, white part only, cut into 3cm length (keep the green part for (C))
5candlenuts (buah keras)
15dried chillies, rinsed, deseeded and soaked to soften
20gfresh galangal (lengkus), peeled
20gfresh turmeric, peeled
20gfresh ginger
1cinnamon stick
1tspground cumin
1tspground fennel
1tspblack pepper
1tbspcoriander
(B) To Fry
6tspvegetable oil
(C)
550gboneless or bone-in chicken breasts or thighs, cut into 4cm
150gfresh coconut milk or 200 g Kara coconut milk
2fresh turmeric leaves, trimmed and shredded
2tbspbrown sugar or sugar melaka (to taste)
2tspsalt
240mlwater
(D)
150gtoasted coconut, toasted until golden brown (kerisik)
Directions
COOKING METHODS:
1
- Place in desiccated coconut and spread evenly in the baking tray lined with baking paper until golden brown.
Settings: Timer: 15 Minutes / Temperature: 180°C
- Place in the mixing jar and grind. Press TURBO.
Settings: Timer: 3 Seconds
2
- Add (A) spice paste ingredients and blend twice until you satisfy the texture and all the ingredients fully blend.
Settings: Timer: 20 Seconds / Speed: 10
- Scrape down the jar side.
3
Add (B) vegetable oil into mixing jar to saute.
Settings: Timer: 6 Minutes / Speed: 2 / Temperature: 120°C / Heat Power: 6
AuthorLe-ThermiqueCategoryMain DishesDifficultyBeginner