Chicken Rendang (Rendang Ayam)

Name: Chicken Rendang (Rendang Ayam)
Cuisine: British
Ingredients: 1 kg chicken cut into med size; 1 cup grated coconut (for kerisik); 1 cup thick coconut milk; 30 grm palm sugar coarsely chopped; 1/2 cup vegetable oil; to taste salt; 1 galangal 2.5cm, peeled and crushed; 3 stalks lemongrass crushed; 1 turmeric leaf finely sliced; 2 lemon leaves crushed; 5 candle nuts; 1 galangal 2.5 cm (peeled); 1 ginger 2.5 cm (peeled); 1 turmeric 2.5 cm (peeled); 3 stalks lemongrass; Shallots 20 (peeled); Garlic 5 cloves (peeled)

Poppyz @poppyz

Malaysian rendang has several variants, such as the Kelantanese rendang and the Negri Sembilan rendang.

Poppyz @poppyz

Malaysian rendang has several variants, such as the Kelantanese rendang and the Negri Sembilan rendang.

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Ingredients

1 kgchicken cut into med size
1 cupgrated coconut (for kerisik)
1 cupthick coconut milk
30grm palm sugar coarsely chopped
1/2 cupvegetable oil
to tastesalt
1galangal 2.5cm, peeled and crushed
3 stalkslemongrass crushed
1turmeric leaf finely sliced
2lemon leaves crushed
Ingredients to be ground (A)5red pepper20 dried pepper
5candle nuts
1galangal 2.5 cm (peeled)
1ginger 2.5 cm (peeled)
1turmeric 2.5 cm (peeled)
3 stalkslemongrass
Shallots 20 (peeled)
Garlic 5 cloves (peeled)
Ingredients to be ground (B)

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Steps

1

Wash chicken and cut into medium sized pieces.
2

Cut all the spice ingredients to prepare for blending or pounding into paste.
3

Soak the dried chillies in hot water till soft. Drain.
4

Remove seeds from red chillies and cut into smaller pieces. Place the cut dried and red chillies with some water in a blender. Blend into a paste and set aside.
5

(Cut, Garlic,Shallots,Galangal, Ginger, turmeric & Lemongrass). Blend into a paste, set aside.
6

Add cooking oil into a heated pan over medium flame and saute the crushed lemongrass and galangal until fragrant.
7

Next, add in the blended spice paste & red chili paste
8

Mix all the spice ingredients together and continue to saute for about 5 to 10 minutes until the oil begins to separate from the paste and the paste has darken considerably.
9

Stir fry the chicken with the aromatic spice paste until the skin begins to brown slightly and all the chicken has been well coated with the spice.
10

Then add thick coconut milk.
11

Followed by the crushed lemon leaves and turmeric leaves.
12

Next, add in palm sugar or sugar. Continue stirring occasionally as you bring the curry to a boil.
13

Meanwhile, prepare kerisik by dry roasting freshly grated coconut under low flame until it is well roasted and turn brown
14

Then pound the kerisik (toasted coconut) in a mortar as this will help release some of the oils within as well as to intensify the nutty aroma. Set aside the pounded kerisik to cool.
15

After 30 minutes, add kerisik and stir well to incorporate into the chicken rendang gravy. Add in the finely shredded kaffir and turmeric leaves. Stir and mix well.
16

Add in salt to taste. Stir and continue to cook for another 10 minutes until the chicken is cooked and tender and the gravy is thick and thickened.