Chef Abhi synthesizes a world of flavors in this dish.
By Jan Walsh
Photography by Beau Gustafson
Chef Abhi Sauju is cooking for us today at Abhi Eatery and Bar. Here Sauju shares his recipe and procedure for chicken rendang, a dry chicken curry dish is rich in flavor and a hint of spice. Abhi is located at The Summit and is one of Sauju’s two new restaurants, including Mo:Mo: located at Pizitz Food Hall.
1 Pound organic, boneless, skinned, trimmed chicken
2 Tablespoons coriander seeds, toasted
2 Tablespoons cumin, toasted
2 Stalks lemongrass
2 Cinnamon sticks
2 Tablespoons Thai chili
1 Cup shallots
2 Tablespoons Star Anise
4 Cloves garlic
1 Tablespoon palm sugar
6 – 8 Kaffir Lime leaves, deveined and diced
1 Tablespoon ginger
1 Tablespoon Galanga powder
¾ Inch turmeric
½ Cup fresh grated coconut, toasted
2 Cups coconut milk
2 Tablespoons Oil
4 Cups Jasmine rice, cooked in four cups of water, kept warm
Place cumin, coriander seeds, lemongrass stalks, Thai chili, galangal, ginger, turmeric, shallots, and garlic in blender. Blend on a medium high speed until ingredients turn into a paste. Heat oil in pan on stove. Add star anise and cinnamon sticks. Once fragrant, add the paste from the blender and sauté for five minutes. Add coconut milk and stir till the oils separates, approximately five minutes. Add chicken and stir gently from the bottom of the vessel. Turn heat to low and cook until chicken is cooked through and sauce is caramelized. Add palm sugar and toasted coconut. Mix well. Sprinkle with one tablespoon kefir lime leaves. Plate over rice. Garnish with cilantro and sprinkle kefir lime leaves over rice. Serves two.
Published by B-Metro Magazine, August 2017