Chicken Kalio

I cooked this dish and we brought it to our friend's house as one of the dish for Christmas Lunch. There were 9 adults who ate this dish. They are not familiar with this dish and called it "curry" and (I am glad) they like it (^_^)

Kalio is actually Rendang with gravy. Rendang is an Indonesian traditional food from West Sumatera Province, Sumatera Island. Rendang is Kalio with almost dried/dried gravy. Normally, people make Kalio or Rendang with beef. Instead, I use skinless chicken breasts and add red kidney beans in it. Sometimes I make it with lean pork meat. You can add ground chilli, if you like it hot.

I mixed in 2 sachets of Rendang paste from "Kokita" and "Indofood", as each of them have special taste. The "Kokita" one is more spicy. Mixing them will give beautiful taste and not too hot for sure.

My inspiration came from Ummi's Multiply blog and here is the link to her blog: http://imar.multiply.com/recipes/item/6

^^Chicken Kalio^^

Ingredients:

3 psc skinless chicken breasts, cut to desired sizes

5 garlic

10 red onion

5 cm turmeric, or 2 tbsp turmeric powder (I did not use this)

5 cm ginger

5 cm galangal

2 lemongrass

2-4 tbsp "sambal oelek", or as desired (I did not use this)

3 bay leaves (I used dried one)

2 cans of regular coconut milk (regular means not light coconut milk)

750 gr red kidney beans (I use the canned one, 750 gr, drained)

1 sachet of Rendang Paste, "Kokita" brand

1 sachet of Rendang Paste, "Indofood" brand

2 tsp salt

Direction:

Blend garlic, red onion, turmeric, ginger & galangal.

Heat coconut milk in high heat, add all blended spices.

Stir occasionally, once almost cooked keep stirring.

Once bubbling, add chicken, Indofood & Kokita Rendang paste, bay leaves & lemongrasses.

Stir until the chicken is cooked and all mixing mixed well.

Once chicken is cooked, lower the heat to medium heat, and add red kidney beans.

Mix well and keep stirring ocassionally until bubbling.

Now, this is still with gravy, this is what we called KALIO.

If you keep heating and stirring in minium heat for the next 2 hours, it will become RENDANG.

Tips:

When cook with coconut milk, please be careful as it will spurt everywhere. So it is important to keep stirring.