Malaysian Chicken Rendang
Aromatic spices make this rich, creamy, dry style Malaysian Chicken Rendang a favorite of many Malaysians. It is a must-try!
Keyword : chicken rendang, malaysian chicken rendang
Ingredients
- ¼ cup vegetable oil (60ml)
- 1 stalk lemongrass (cut into two and bruised)
- 6 bone-in chicken thighs (cut into 2 pieces)
- 6 kaffir lime leaves
- 1 turmeric leaf (sliced) (optional)
- 1½ cups coconut milk (360ml)
- 1 tbsp sugar
- 1½ tsp salt (or to taste)
- ⅔ cup kerisik (fried coconut paste)
Spice Paste
- 8 dried chilies (seeded, soaked in warm water for 15 minutes, and drained)
- 4 red chilies (seeded, and cut into pieces)
- 1 inch galangal (peeled and sliced)
- 1 inch ginger (peeled and sliced)
- 1 inch turmeric (peeled and sliced)
- 1 lemongrass (cut into rings)
- 8 shallots (or 1 big onion) (peeled, and cut into quarters)
- 4 cloves garlic (peeled and halved)
- 4 candlenuts
- 4 kaffir lime leaves (cut into strips)
Instructions
- Blend all spice paste in a blender until fine. Add some water if necessary. Transfer to a bowl.
- Heat vegetable oil in a medium sized pot. Add spice paste and lemongrass. Stir fry spice paste over medium heat until fragrant, about 8 to 10 minutes.
- Add chicken and give it a good stir to coat with spices.
- Then pour in coconut milk. Add kaffir lime and turmeric leaves. Cover and bring to a boil. Reduce heat and simmer for 30 minutes. Do give it a stir occasionally.
- Add sugar, salt, and kerisik (fried coconut paste).
- Continue to cook for 15 minutes until chicken is tender and only a little gravy remains.
- Serve with roti jala, nasi briyani, or white basmati rice.
Notes
I did not have turmeric leaf and so I used 4 homegrown galangal leaves.
Nutrition
Calories: 639kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice