Kurze Rendang

Ingredients

In this adaptation, the original Polish Kurze is transformed into a Malaysian Chinese delight by incorporating the flavors and techniques of Malaysian cuisine. The traditional Polish seasonings are replaced with a blend of Malaysian spices, such as lemongrass, ginger, and galangal, to infuse the chicken with a unique aroma. Additionally, the dish is cooked in a creamy rendang sauce, which adds a rich and slightly spicy element to the Kurze Rendang. We alse have the original recipe for Kurze, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 cm (1.2 inch) ginger, sliced 3 cm (1.2 inch) ginger, sliced
• 3 cm (1.2 inch) galangal, sliced 3 cm (1.2 inch) galangal, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 red chilies, sliced 2 red chilies, sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the minced garlic, chopped shallots, sliced ginger, sliced galangal, and sliced red chilies to the pan. Sauté until fragrant.
3. 3.
   Add the chicken pieces to the pan and cook until they are lightly browned.
4. 4.
   In a separate bowl, mix together the turmeric powder, coriander powder, cumin powder, tamarind paste, and palm sugar.
5. 5.
   Pour the spice mixture into the pan and stir well to coat the chicken evenly.
6. 6.
   Add the bruised lemongrass stalks and coconut milk to the pan. Stir to combine.
7. 7.
   Reduce the heat to low and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
8. 8.
   Season with salt to taste.
9. 9.
   Serve the Kurze Rendang hot with steamed rice or noodles.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and enhances the flavor of the dish.

Tips & Tricks

• For an extra kick of heat, add a few bird's eye chilies to the dish.
• If you prefer a thicker sauce, simmer the Kurze Rendang uncovered for the last 10 minutes of cooking to allow the sauce to reduce.
• To save time, you can use pre-made rendang paste instead of preparing the spice mixture from scratch.

Serving advice

Garnish the Kurze Rendang with fresh cilantro leaves and serve it with steamed jasmine rice or egg noodles. The fragrant and creamy rendang sauce pairs beautifully with the tender chicken, creating a satisfying and flavorful meal.

Presentation advice

Serve the Kurze Rendang in a shallow bowl, allowing the vibrant colors of the dish to shine through. Place a few slices of red chili on top for an added pop of color. Serve with a side of steamed vegetables or a fresh cucumber salad to balance the richness of the dish.