Sunday, December 19, 2010
Curried Coconut Chicken Rendang
The photo may not be very flattering (the brown stuff is extra sauce heaped on top of the chicken), but it really did turn out well.
This recipe is in the current issue of Food and Wine (and on their website here). When I read it, I remembered that we had some chicken thighs in the freezer and half a can of coconut milk in the fridge from last Sunday. Better to go ahead and use it, and use it I did.
I changed the recipe some, but not a lot. The package of chicken in the freezer only weighed a pound, so I cut most of the ingredients on the list in half. I wasn't about to go hunting for one stalk of lemon grass if lime juice was already on the list, and I don't have any allspice berries, shallots macadamia nuts, so those items were left out. (I did use extra red onion and substitute some salted cashews for the macadamia nuts in case they made a difference in the texture - not sure if they did or not.)
The rice in the picture is brown rice, not jasmine. I think I've finally figured out the right proportion of water to rice (2:1) and length of time (40 minutes) so that I no longer have to check it every few minutes while the rest of the food is done. It cooked in roughly the same length of time as the chicken, which worked out well. And the chicken was good too! Anyone who's curious to try it or a variation might also like the chicken just with the marinade, but with more marinade (it didn't seem to go very far when I brushed it onto the chicken). It probably also would have been good with everything but the coconut milk and powder, or maybe with a substitution of tomato sauce.
That's all for tonight. Enjoy what remains of the weekend!