Chicken N Duck Yoghurt Rendang - from Leftover Cooked Poultry

I received a big packet of leftover braised chicken and duck meat from prayer session after dinner yesterday. It really gave me a big headache because I did not know what to do with them other than reheating again in soy sauce. Usually such meat develop a sourish smell after a day so it would be best to consume them as soon as possible! However our stomachs were too full to take in anymore food so I could only dump the one packet of meat into the freezer first. 

It took me quite a while to decide what to do with those meat in the fridge and I guessed using them to cook curry might be a good idea. As cooked meat are usually dry, they will not emit water during the cooking process and hence dry curry (Rendang) seemed to be a better choice now. As usual, I used yoghurt and skimmed milk in place of coconut milk. And this time round, sweet potatoes were used instead of normal potatoes as the curry would lack the natural sweetness from fresh chicken. I also added hard boiled eggs (red eggs from prayers) and some fresh vegetables to make the curry tastier.

The conclusion: Dish tasted mild and healthy! No clearing of throat was needed after eating too. =)

My Chicken N Duck Yoghurt Rendang

The Ingredients Used

Chicken N Duck Yoghurt Rendang (Serves 4 )

Main Ingredients

1 Cooked Chicken / Duck (chopped into pieces)

Side Ingredients

1/2 Big Sweet Potato (peeled and sliced into chunks)

4 Hard Boiled Eggs (peeled)

1 Japanese Cucumber (sliced thickly)

4 - 5 Long Beans (sliced into 1.5 inch long)

100 gm Fresh Mushrooms

1 Big Onion (minced)

2 pieces Tau Kwa / Beancurd Skin

Gravy Ingredients (A)

2 tbsps Fresh Chilli and Curry Paste

1.5 tbsps Curry Powder

Gravy Ingredients (B)

100 gm Low Fat Yoghurt

200 ml Water

200 ml Skimmed Milk

Seasoning

1 tsp Sea Salt

Frying Condiment

3 tbsps Grapeseed Oil

Steps:

1. Combine Gravy Ingredients (B) in a bowl and stir till yoghurt is fully dissolved

2. Stir fry cooked Chicken / Duck meat in wok to reheat, then set aside in a plate

3. Heat Oil in wok using medium flame, 

4. Add Sweet Potatoes and Long Beans into wok to deep fry, drain and set aside in a plate

5. Add Onions into wok, fry till translucent and fragrant

6. Add Gravy Ingredients (A) into wok, stir fry till fragrant

7. Add cooked Chicken / Duck meat into wok, stir to mix well with the curry paste

8. Add Gravy Ingredients (B) into wok, 1 tbsp at a time to make sure that yoghurt do not curdle

9. Add fried Sweet Potatoes and Long Beans, Hard Boiled Eggs, Japanese Cucumbers, Fresh Mushrooms and Tau Kwa into wok

10. Cover the wok, switch to medium-low heat and bring the curry to a boil for 20 min, stirring every 10 min

11. After 20 min, add Sea Salt to taste then boil for another 10 min before switching off heat

12. Serve the Meat Rendang hot with rice!