Chicken Rendang
1 hour 20 minutes
This is a Malaysian chicken curry that slow cooks the chicken in a rich coconut sauce that has a slight citrus influence from kaffir lime leaves.
Suhara
1 person made this
Ingredients
Serves: 8
- 2kg chicken, cut into bite size pieces
- 4 cups (1 litre) thick coconut milk
- 250g grated coconut or desiccated coconut
- 3 turmeric leaves, sliced finely
- 3 kaffir lime leaves, sliced finely
- 1 pinch salt, to taste
- Spice Blend
- 30 dried chillies, soaked in hot water and discard seeds
- 300g shallots
- 4 cloves garlic
- 5cm ginger
- 4 stalks lemongrass
- 2cm galangal
- 2cm turmeric root
- 1 pinch caster sugar, to taste
Directions
Preparation:20min ›
Cook:1hour ›
Ready in:1hour20min
- Toast the grated coconut in a dry frypan over low heat. Stir constantly until the coconut becomes golden brown then set aside.
- Blend the spice blend ingredients until fine.
- Put the chicken, spice blend and coconut milk in a saucepan then stir over medium heat bringing to a boil.
- Reduce heat and simmer until the gravy thickens.
- Add coconut, turmeric leaves, kaffir lime leaves, salt and sugar to taste.
- Cook until the meat becomes tender and the gravy is thick.
