This is seriously our favourite slow cooker Rendang Curry. !! So I thought I’d share again. It has so much flavour! The spices don’t cook out and go bland like I’ve had in the past! Don’t be scared of the list of ingredients, they are mostly pantry staples and it’s so worth it!
This is what I did:
Slow Cooker Rendang Curry
Ingredients:
1 kg whole chicken thighs or beef cubed
2 Tbs plain flour
4 large garlic cloves finely chopped up
Zest of 1 lemon
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp cardamom
1/2 tsp fennel seeds
1/4 tsp ground cloves
1 Tbs Worcestershire sauce
1 rounded Tbs tomato paste
1 Tbs tomato chutney
2 tsp beef stock powder
1/2 tsp salt
1 Tbs golden syrup
270 ml can of good quality coconut milk
(Chilli optional)
Method:
Flour meat, place in slow cooker. Place all remaining ingredients in slow cooker. Mix with spoon. Cook on low 7 hours or until meat is tender.
By Kirsty Cracky
Question …. How many people would this feed???? And if using beef how much would you use?
Answer… I use about 1kg and that will feed about 5/6 people. 1kg feeds my family of 5 with hungry teenagers and hubby. Hope that helps.
Question… Do you think It would be ok to cook longer with beef?
Answer… yes, definitely! You couple cook for 8 hours with beef.
Question…. Is the coconut milk the only liquid? It doesnt seem enough?
Answer…. it is the only liquid and is enough. If your unsure, you can omit the flour so it doesn’t thicken as much. All slow cookers cook differently.
Question…. Oh and if you do chicken would you still recommend beef stock?
Answer…. yep! I still use beef stock.
Question…. Will have to try this.. is that yoghurt added on top?
Answer…. it is! Natural yoghurt.
Question…. I haven’t got any golden syrup, and haven’t been able to get any, so you think I could use Brown sugar??
Answer…. you could use brown sugar. Golden syrup will add more flavour though.
Question… I have this cooking for tonight, did you add sour cream or coriander etc… at the end?
Answer…. no, just added natural yoghurt on the top.