Malaysian Chicken Rendang

A Malaysian classic dish, Chicken Rendang. Tender chicken in aromatic herbs and creamy coconut milk, all goodness in one pot.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the paste In a blender, add in garlic cloves, lemongrass, ginger, galangal, red onion, yellow onion, candlenuts and water. Blend into a fine paste and set aside.

Step 2

To make the rendang In a pot heat some sunflower oil on medium heat. Brown the chicken in batches. Remove and set aside.

Step 3

In the same pot, add in star anise, cinnamon stick, cardamom pods, cloves and bruised lemongrass. Cook for a few minutes until they release their fragrances. Add in previously blended base paste, curry powder, chili powder and turmeric powder. Mix everything together and cook on low heat for 15-20 minutes until it thickens, stir frequently.

Step 4

Add in previously browned chicken and mix everything together. Add in water, give it a good stir. Bring to a simmer and cook for 25 minutes or until the chicken is fully cooked, use low heat, stir now and then.

Step 5

Add in brown sugar, salt, roasted coconut paste, squeezed tamarind juice, coconut milk, kefir lime leaves and mix everything together. Bring to a simmer and cook for 20 minutes until the sauce thickens and the oil separates. Use low heat, stir now and then. Ready to serve.

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