Instant Pot Chicken Redang – (with stove top instructions)
A chicken curry is often a very basic simple item to piece together. Chicken Redang, is an Indonesian Style curry, very popular in Malaysia. This is healthier cousin of Beef Redang. The curry is distinct in its flavors from star anise and coconut milk. The slow cooked style of this dish will remind you of Bengali kosha moorgi, but flavors like toasted coconut flakes, star anise and lemongrass will offer a nice variation and distinction. I have adapted this for a simpler quicker variation, so it is not as dark as some of the other variations you will find out there. There are few tweaks I make to make this curry my own. It is offers pure satisfaction on a cold day.
My Chicken Redang Story
I highly recommend using chicken on the bone for dishes like this. In this case, I served this for company so I later pulled the chicken off the bone for serving. The very best part of a dish like this is the leftovers. They taste so much better the next day. I can vouch for it, as it was my Sunday lunch!
My Changes and Variations
The other change in my version is that the chicken is soupier than some other recipes. If you want to dry it out further just cook it down, until it is very dry, and this will allow you to do more browning as well. August appears to have arrived with its own share of eventfulness. It will however slow down. Just like all good things need its rest and August at least in the US tends to be just a wee bit slower than other months.
A few notes and tweaks that I have done.
- I do not cook the chicken skin on, as is the traditional way.
- The sauce is so amazing, I do not dry it out. If you want a drier variation you can cook this for about 5 minutes or so to allow the sauce to dry out.
- I have cooked the chicken until it is falling off the bone if you want it a little less done, release the pressure after five minutes.
- In order to use the time effectively, start sautéing the onions and chicken as you prepare the spice paste.
More where that came from
Some other easy and flavorful recipes to check out include my ginger soy maple salmon and seven ingredient chicken curry.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian my new Indian Instant Pot Cookbook is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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Ingredients
- 1 teaspoon coriander seeds
- 1 teaspoon whole cardamom
- 1 large stick (about 2 inches) cinnamon
- 2 to 3 star anise
- 2 whole dried red chillies
- 1 teaspoon turmeric
- 3 shallots
- 3 cloves garlic
- 1 and 1/2 teaspoon chopped lemon grass
- 1 inch piece ginger or galangal
- 3 tablespoons dried shredded coconut
- 3 tablespoons oil
- 1 medium onion, thinly sliced
- 2 pounds skinless chicken on the bone, or boneless skinless chicken
- 1 cup coconut milk
- 1 and 1/2 teaspoons salt to taste
- Chopped cilantro to finish
Instructions
- Place the coriander seeds, whole cardamom, large cinnamon stick, star anise and dried red chillies in the spice grinder and powder and process until powdered.
- Place the shallots, garlic, lemon grass and ginger in a small chopper or blend and blend until very finely chopped. Add in the powdered spices and process until well mixed.
- Turn the instant pot onto saute and dry toast the coconut until golden and fragrant. Remove from the pot.
- Add in the oil and heat for 1 minute. Add in the onion and cook until softened. Add in the chicken and the spice paste and cook until the chicken is golden and the mixture is fragrant. Add the coconut milk and salt and stir well to de-glaze the pot.
- Turn off the saute mode, cover and set on high pressure for 4 minutes. Release pressure after 10 minutes. If the sauce is too thin, turn back on to saute mode to thicken. Stir in the toasted coconut flakes. Sprinkle with chopped cilantro and serve.
- Stove Top Instructions
- Process cooking in a heavy bottom pan. Simmer the chicken for 25 to 30 minutes, until very tender. Allow the sauce to dry out while cooking,
- Sprinkle with chopped cilantro and serve.