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.

    3 people made this

    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

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Toast the grated coconut in a dry frypan over low heat. Stir constantly until the coconut becomes golden brown then set aside.
    2. Blend the spice blend ingredients until fine.
    3. Put the chicken, spice blend and coconut milk in a saucepan then stir over medium heat bringing to a boil.
    4. Reduce heat and simmer until the gravy thickens.
    5. Add coconut, turmeric leaves, kaffir lime leaves, salt and sugar to taste.
    6. Cook until the meat becomes tender and the gravy is thick.

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