Chicken Rendang
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About the Dish | |
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Rendang is the mother of Malay food. It is a must-have during festivities such as Hari Raya and weddings. But you don’t really need an occasion to get a taste of this classic, full-of-spice creation often described as a dry curry. It is also common to pair it up with your morning or afternoon Nasi Lemak. This is a traditional recipe you don’t want to miss. |
Serving: 4-6 people
| Ingredients | Ingredients to be ground |
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1 whole chicken |
2 stalk lemongrass, sliced |
Direction:
- Dry-fry the grated coconut in a flat pan, and keep on stirring constantly over low heat for 10 minutes until brown. Grind the coconut while it is still hot and crispy. Set aside.
- Heat the pan with oil over a medium heat, add in the ground ingredients, lemon grass, cinnamon, cloves, star anise and cardamons. Stir fry for 5 to 8 minute until fragrant.
- Add the coconut milk, asam gelugor and keep on stirring. Add in also the chicken and frequently stir until the chicken is almost cooked.
- Add the lime and turmeric leaves and also the ground coconut (kerisik) and give it a taste with chicken stock cube and sugar. Simmer until the chicken is tender and until the gravy dried up.
