Chicken Rendang (Malaysian Cuisine)

Prep time : 40 mins

Cook time : 20 mins

Total time : 20 mins

Author :Vahchef

Main Ingredient : Chicken

(89 ratings)

0 reviews so far

Servings : 0 persons

Published date : November 05, 2016

Ingredients used in Chicken Rendang (Malaysian Cuisine)

• Lemon grass - 5 piece.

• Garlic cloves - 4 piece.

• Shallots - 8 piece.

• 3 fresh red chilli - piece.

• Dried chilies - 30 piece.

• 3-4 kaffir lime leaves, finely sliced - piece.

• 1 turmeric leaf, finely sliced - piece.

• 1 cup grated coconut (use the white part only) - to fry.

• Coconut milk (1 litre) - 1 litre ml.

• Chicken - 3kg piece.

• Ginger - 3cm piece.

• Galangale - 3cm piece.

• Fresh turmeric - 2cm piece.

• Salt to taste - to taste.

• Brown sugar - to taste.

Method:

5kg-2kg chicken, chopped into serving pieces 1 liter thick coconut milk (from 2 coconuts) 1 cup grated coconut (use the white part only), dry fried for kerisik- and blend it like a paste (it will smell extremely good) 1 turmeric leaf, finely sliced 3-4 kaffir lime leaves, finely sliced Spices (ground) : 30 dried chillies, soaked 3 fresh red chilli, seeded 8 shallots 4 cloves garlic 5 stalks lemon grass 4-5 cm piece ginger 3cm piece galangale 2cm piece fresh turmeric Seasoning : 1 1/2 - 2 tsp. salt or to taste 1 tsp. dark brown sugar Combine chicken, ground spices and coconut milk in an earthed pot ang bring to low boil. After it has boiled, lower the heat and simmer until the gravy turns thick. Keep stiring to prevent sticking. Add kerisik (dry fried coconut) and mix well. Cook until meat is tender, gravy is thick and oil rises to the top. Add sliced leaves and seasoning. Then you can serve it with rice or bread.