Chicken Rendang (Malaysian Style)

Name: Chicken Rendang (Malaysian Style)
Cuisine: British
Ingredients: 6 Chicken Thighs (cut into 3 smaller pieces); 1/4 big can or 1/2 small can of coconut milk; 2 stalks lemongrass (bruise it and cut into 4 inches); 1 star anise; 5 cloves; 1 cinnamon; 4 Kaffir lime leaves; 1 tsp small tiny piece of gula melaka (palm sugar); 2 inches galangal (bruise); salt; Kerisik (Desiccated Coconut) - optional; leaves Kaffir lime; 5 cloves garlic; 5 small shallots; 1.5 inches Galangal; 2 inch ginger; 1/2 stalk lemongrass; 1 turmeric powder (or 2 inch of turmeric); 1 bit of water; 10 big red dried chilies (Soaked in hot water and deseeded); 2 fresh red chilli (deseeded); 1 bit of water

Diff Lim @difflim

Dublin

Chicken Rendang (Malaysian Style)

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Ingredients

6Chicken Thighs (cut into 3 smaller pieces)
1/4big can or 1/2 small can of coconut milk
2 stalkslemongrass (bruise it and cut into 4 inches)
1star anise
5cloves
1cinnamon
4Kaffir lime leaves
1 tspsmall tiny piece of gula melaka (palm sugar)
2 inchesgalangal (bruise)
salt
Kerisik (Desiccated Coconut) - optional
leavesKaffir lime
Curry Paste
5 clovesgarlic
5small shallots
1.5 inchesGalangal
2 inchginger
1/2 stalklemongrass
1turmeric powder (or 2 inch of turmeric)
1bit of water
Chili Paste
10big red dried chilies (Soaked in hot water and deseeded)
2fresh red chilli (deseeded)
1bit of water

Saved

Steps

1

Marinate the chicken with salt while preparing other ingredients.
2

Make the chili paste, set aside.
3

Make the curry paste, set aside.
4

In a wok, add about 4 tbsp of oil. Add lemongrass, star anise, cloves, cinnamon for about a min.
5

Add chili paste and curry paste in, mix well. Cook until the paste gets drier, should be about 4 mins.
6

Add chicken in, mix well with paste, on medium heat. Cook for about 3 mins.
7

Add coconut milk in and continue cooking for about 10 mins.
8

Add palm sugar in and sprinkle of salt. Continue cooking until the oil comes out and visible on the surface. Keep stirring so it is not burnt at the bottom.
9

Add desiccated coconut in (optional).
10

Do not cover the lid, continue cooking until the chicken is cooked thru and oil is visible on the surface.
11

Add kaffir leaves.
12

Serve with rice.

Saved

Cooksnaps

Saved

Diff Lim @difflim

on January 02, 2016 14:28

Dublin

Living in Dublin with my Irish partner who is celiac. My recipes are Gluten Free (GF). Most of my recipes are Asian food and I use soya sauce a lot in them. Regular soya sauce is not GF, but you can get GF one from supermarkets.

paijopaijo @cook_5224286

June 24, 2016 09:38

Salah nih

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Chicken Rendang (Malaysian Style)

Chicken Rendang (Malaysian Style)

Ingredients

Steps

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