Cracking Good Rendang. This is indeed our favourite curry in the slow cooker! It has so much flavour! The spices do not cook away and become bland as I used to before! It is worth it even without being afraid of the list of ingredients, as they are largely pantry staples.
Ingredients
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Use about 1 to 1.2 kilograms of chicken thighs (whole) or cut beef into small cubes.
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2 Tbs plain flour
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4 large cloves of chopped-up garlic.
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Zest of 1 lemon
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2 tsp ground coriander
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2 tsp ground cumin
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1/2 tsp cardamom
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1/2 tsp fennel seeds
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1/4 tsp ground cloves
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1 Tbs Worcestershire sauce
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1 rounded Tbs tomato paste
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1 Tbs tomato chutney
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2 tsp beef stock powder
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1/2 tsp salt
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1 Tbs golden syrup
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1 can of good quality coconut milk of 270ml size.
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Chilli optional
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cornflour optional to thicken at the end.
Cracking Good Rendang: Instructions
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Flour meat, put into slow cooker.
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Put everything left into slow cooker. Mix with spoon.
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Bake at low temperature for 6 hours or until the meat becomes tender.
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Goes with rice and or naan bread.