Chicken Rendang
Chicken Rendang. Chicken Rendang – amazing Malaysian-Indonesian chicken stew with spices and coconut milk. One of the typical ingredients in making Malaysian chicken rendang is the inclusion of kerisik (toasted grated coconut), and relatively shorter cooking time than the Indonesian version. That means it is quicker to prepare and comes with a thick gravy instead of cooking it for a few hours until the rendang become dry. Feel free to substitute chicken meat with either beef or mutton, according to your preference. Chicken Rendang, or Rendang Ayam is a lip-smacking Indonesian dry curry that's loaded with tender chicken simmered with a spice paste and coconut milk until there's almost no sauce left. To make Chicken Rendang you need 18 ingredients and 5 steps quickly.
The ingredients needed to make Chicken Rendang:
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1 of whole chicken (cut into pieces)
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of SPICE PASTE:
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12 of shallots
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4 of garlics
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2 cm of ginger
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2 cm of galangal
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2 cm of turmeric (1 tsp turmeric powder)
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2 tsp of coriander seed
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5 of red chillies
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1 tsp of palm sugar
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1/2 tsp of pepper
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of OTHER:
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4 of kaffir lime leaves (tear)
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2 of lemongrass (white part only)
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1 tbsp of tamarind (remove seed)
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1 cup of coconut milk (250 ml)
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1 cup of water
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of Cooking oil
Steps to make Chicken Rendang:
- Use food processor or blender to blend all the spice paste ingredients into a fine paste.
- Heat oil and fry the spice paste until fragrant.
- Add coconut milk and water. Mix well.
- Add kaffir lime leaves, lemongrass and tamarind.
- Add chicken, adjust the heat down (simmer), keep stirring and cook the chicken until it is tender (min. 30 minutes). Ready to serve.
This traditional dish is usually served on special occasions. Chicken meat is cooked in mix ground paste of chilies, spices; along with coconut milk and toasted coconut (Kerisik). Other types of meat such as beef or mutton can be used for this recipe. Chicken Rendang is A Real Treat For Curry Lovers It is indeed a real treat especially for the curry lovers. The chicken pieces are slowly cooked in coconut milk and spices until almost dry, allowing the meat to absorb all the condiments.
