Chicken Rendang
Rich. Tender. Unforgettable.
Ingredients:
Spice Paste:
- 2 stalks lemongrass, chopped
- 20 g galangal, chopped
- 20 g turmeric, chopped
- 1 onion, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 2 tbsp sambal (see recipe below)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground fennel
Chicken:
- 8 chicken drumsticks
Other:
- 2 tbsp desiccated coconut
- 2 tbsp vegetable oil
- 2 cups water
- 200 ml coconut milk
- 1 tbsp tamarind mixed with 1 tbsp water
How To Make Rendang Ayam (Chicken Rendang)
- Make the paste: grind all spice paste ingredients into a fine paste using a mortar and pestle or food processor.
- Place chicken in a bowl, add 2 tbsp of the paste and coat well. Marinate in the fridge for at least 1 hour.
- Toast desiccated coconut in a dry pan until golden. Grind into a coarse powder.
- Heat oil in a pan, fry remaining paste until fragrant and oil rises to the top. Add marinated chicken and stir well.
- Add water, cover and simmer for 20 minutes.
- Remove lid and simmer uncovered for another 10 minutes until reduced.
- Stir in coconut milk, tamarind mixture, salt and ground coconut. Simmer for 10 minutes until rich and thick.
- Serve hot.
Ingredients:
- 200 g whole dried red chillies
- 6 cups water
- 6 cloves garlic, peeled and chopped
- ¼ cup vegetable oil
- ½ tsp salt
How To Make Sambal (Red Chilli Paste)
- Deseed chillies (wear gloves). Place in a pot, cover with water, bring to a boil, then simmer until softened.
- Drain (reserve some water). Blend chillies with garlic, adding enough reserved water to form a smooth paste.
- Add oil and salt, blend until combined.
- Transfer to a sterilised jar, seal and refrigerate for up to 1 month.