Chicken Rendang

Chicken Rendang

Impress your guests with this local Raya must-have dish!
 
Total Time:
2 hours 20 mins
Prep: –
Cook: –
Ingredients Serves 8
Chicken Rendang
Shallots
6-8
Galangal, peeled and sliced
3cm
Lemongrass, sliced
5 stalks
Garlic
4 cloves
Ginger, peeled and sliced
3cm
Blended dried chili
3 tbsp
Chicken parts (breast/thighs)
800g
Salt
To taste
Toasted grated coconut (kerisik)
5 tbsp
Kaffir lime leaves
2-3
Water
1 cup
Fresh coconut milk
1 cup
Cardamom pods (buah pelaga)
2
Star anise (bunga lawang)
1
Cloves
3
Cinnamon stick
1
Cooking oil
½ cup
Method
Chicken Rendang

Step 01

Blitz shallots, galangal, 2 stalks of lemongrass, garlic, ginger and dried chili until a paste is formed.
Step 02
Heat cooking oil in a wok and sauté the paste with cinnamon, cloves, star anise, and cardamom.
Step 03
Add in the chicken and the remaining lemongrass stalks; stir to combine with the spices. Add the coconut milk and water.
Step 04
Let it simmer on medium heat, stirring frequently until the chicken is almost cooked.
Step 05
Add in the toasted coconut and kaffir lime leaves. Keep stirring.
Step 06
Lower the heat and cover the wok. Cook for more than 30 minutes or until chicken is tender. Add in salt.
Step 07
Remove from heat and serve.

Rendang tastes better the next day, so it’s best to prepare it ahead!