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Rendang Ayam (Chicken Rendang)
Recipe by:
Suhara
This chicken rendang is slow cooked for the spices to blend and the chicken becomes tender. The rich and spicy coconut sauce is thick with a hint of citrus from the kaffir lime leaves as well as the lemon grass.
Ready in 1 hour 20 mins
Added to favourites by 21 cooks
Ingredients
Serves: 8
- 2 kg chicken, cut into bite size pieces
- 4 cups (1l) thick coconut milk
- 250g grated coconut to make kerisik (see recipe)
- 3 tumeric leaves, slice finely
- 3 kaffir lime leaves, slice finely
- Salt to taste
- Spice Blend:
- 30 dried chillies, soak in hot water and discard seeds
- 300g shallots
- 4 cloves garlic
- 5 cm ginger
- 4 stalks lemongrass
- 2 cm galangal
- 2 cm tumeric root
- Caster sugar to taste
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Preparation method
Prep: 20 mins | Cook: 1 hour1.
To make the kerisik, toast the grated coconut in a dry pan over low heat. Stir constantly until the coconut becomes golden brown and set aside.
2.
Blend the spice ingredients until fine. Put the chicken, spice blend, and coconut milk in a pot and stir over medium heat and bring to a boil.
3.
Reduce heat and cook until the gravy thickens. Add kerisik, tumeric leaves, kaffir lime leaves, salt and sugar to taste. Cook until the meat becomes tender and the gravy is thick.
Last updated:
07 Jan 2011
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