Chicken Rendang (Rendang Ayam). Chicken Rendang, or Rendang Ayam is a lip-smacking Indonesian dry curry that's loaded with tender chicken simmered with a spice paste and coconut milk until there's almost no sauce left. At this point, the remaining sauce is caramelize around the chicken along with roasted coconut to create an. Rich and flavourful Chicken Rendang (no crispy Chicken Rendang) that will get you hooked.
You can have Chicken Rendang (Rendang Ayam) using 19 ingredients and 16 steps. Here is how you cook that.
Ingredients of Chicken Rendang (Rendang Ayam)
- You need of chicken cut into med size.
- Prepare of grated coconut (for kerisik).
- It’s of thick coconut milk.
- You need of grm palm sugar coarsely chopped.
- It’s of vegetable oil.
- Prepare of salt.
- It’s of galangal 2.5cm, peeled and crushed.
- You need of lemongrass crushed.
- It’s of turmeric leaf finely sliced.
- Prepare of lemon leaves crushed.
- You need of Ingredients to be ground (A)
5red pepper
20 dried pepper.
- It’s of candle nuts.
- It’s of galangal 2.5 cm (peeled).
- You need of ginger 2.5 cm (peeled).
- You need of turmeric 2.5 cm (peeled).
- It’s of lemongrass.
- It’s of Shallots 20 (peeled).
- Prepare of Garlic 5 cloves (peeled).
- Prepare of Ingredients to be ground (B).
This rich and flavourful chicken rendang is simple yet delicious. 'Rendang' is a traditional Minangkabau dish. Over the centuries, this dish has been adapted to local cooking cultures and is now no longer only found in Indonesia but also available in neighbouring countries like Malaysia and. This Chicken Rendang also known as Rendang Ayam, is simple and delicious and ready in under an hour. Considered by many to be the most delicious meal in the world, a Rendang is a mix of chicken or beef, spices and coconut milk, cooked low and slow.
Chicken Rendang (Rendang Ayam) step by step
Wash chicken and cut into medium sized pieces..
Cut all the spice ingredients to prepare for blending or pounding into paste..
Soak the dried chillies in hot water till soft. Drain..
Remove seeds from red chillies and cut into smaller pieces. Place the cut dried and red chillies with some water in a blender. Blend into a paste and set aside..
(Cut, Garlic,Shallots,Galangal, Ginger, turmeric & Lemongrass). Blend into a paste, set aside..
Add cooking oil into a heated pan over medium flame and saute the crushed lemongrass and galangal until fragrant..
Next, add in the blended spice paste & red chili paste.
Mix all the spice ingredients together and continue to saute for about 5 to 10 minutes until the oil begins to separate from the paste and the paste has darken considerably..
Stir fry the chicken with the aromatic spice paste until the skin begins to brown slightly and all the chicken has been well coated with the spice..
Then add thick coconut milk..
Followed by the crushed lemon leaves and turmeric leaves..
Next, add in palm sugar or sugar. Continue stirring occasionally as you bring the curry to a boil..
Meanwhile, prepare kerisik by dry roasting freshly grated coconut under low flame until it is well roasted and turn brown.
Then pound the kerisik (toasted coconut) in a mortar as this will help release some of the oils within as well as to intensify the nutty aroma. Set aside the pounded kerisik to cool..
After 30 minutes, add kerisik and stir well to incorporate into the chicken rendang gravy. Add in the finely shredded kaffir and turmeric leaves. Stir and mix well..
Add in salt to taste. Stir and continue to cook for another 10 minutes until the chicken is cooked and tender and the gravy is thick and thickened..
Simplified ayam rendang recipe (but tasty one). Anything rendang is simply so tasty because of the contribution of all the spices and herbs used in The chicken pieces will ooze out more liquid too as they cook. The oil will separate and you can see it floats. Stir in the toasted grated coconut. This Chicken Rendang recipe is a traditional Malaysian recipe, with all the steps curated based on the traditional method.
