Chicken Rendang
Chicken Rendang is a version of dry chicken curry dish & is so rich in flavours and spices. It is one of the specialties in Malaysian cooking.
| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 40minutes |
|
|
Ingredients
- 1 1/2 pound boneless and skinless chicken breasts or thighs, cut into cubes
- 1/3 cup cooking oil
- 1 cinnamon stick
- 3 Cloves
- 3 Star Anise
- 3 cardamom pods
- 1 Lemongrass white part only, pounded and cut into strips
- 1 cup coconut milk
- 1 cup Water
- 5 kaffir lime leavesbruised
- 5tablespoons toasted grated coconut
- 1 tablespoon sugaror to taste
- Saltto taste
Spice Paste:
- 6 Shallots
- 1inch piece galangal
- 3 stalks Lemongrasswhite part only
- 4 cloves Garlic
- 1inch piece Ginger peeled
- 10 dried chilies (chili arbol)
Instructions
- All all the ingredients of the Spice Paste in a food processor. Blend well.
- Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them until aromatic. Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.
- Add the kaffir lime leaves, toasted coconut, stir to blend well with the chicken. Lower the heat to low, cover the lid, and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add more sugar and salt to taste to taste. Serve immediately.
Recipe Notes
