Chicken Rendang (Dry) Recipe

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Chicken Rendang (Dry) Recipe

Chicken Rendang (Dry)

Chicken Rendang (Dry). 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. At this point, the remaining sauce is caramelize around the chicken along with roasted coconut to create an ultra-flavorful coating around each piece of chicken. 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. If you are in the mood for some exotic and rich flavors from South East Asia, do try my Chicken Rendang Recipe. Rendang is a reduced, thickened meat stew, cooked in coconut milk and spices. To cook Chicken Rendang (Dry) you need 20 ingredients and 15 steps quickly.

The ingredients needed to make Chicken Rendang (Dry):

of Chicken portion for 2 people
3 of Kaffir lime leaves
1/2 can of coconut milk (use the creamer part)
of Kerisik (Desiccated Coconut)
2 tsp of salt
1 tsp of gula melaka
of –Chili Paste—
3 of red chilies (Deseeded)
5 of dried chilies (Deseeded)
1 tbsp of water
of ————-
of –Spice Paste—
4 of shallots
4 cloves of garlic
2 inches of Galangal
1 inch of ginger
2 stalks of lemongrass (middle part)
1 tsp of turmeric powder
1 tbsp of water
of ————

Steps to make Chicken Rendang (Dry):

Season the chicken with salt and leave aside.
Dry fry the kerisik until golden, pound in mortar and set aside.
Soak dried chilies in hot water till soft.
Add dried, red chilies and 1 tbsp water and blend into chili paste. Set aside.
Add spice ingredients to make spice paste. Set aside.
In a wok, add oil. Crush the lemongrass head and galangal, add them into the wok.
Add chili paste. then spice paste. Cook for 5 mins until it dry out a little bit.
Add chicken.
Add thick milk.
Add kaffir leaves, and then gula melaka.
Add kerisik into the wok.
Add shredded kaffir leaves and turmeric leaves in.
Add salt to taste and cook for another 10 mins.
Serve.

This Chicken Rendang is so rich in flavours and spices that you will never have enough once it's cooked. Rendang is made from beef (or occasionally chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. Rendang is a popular cuisine in many Southeast Asia countries. This traditional dish is usually served on special occasions.

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