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how to make chicken rendang

Chicken Rendang Recipe

Charlie
Chicken rendang is a delectable dish that pairs perfectly with various accompaniments. One classic serving suggestion is to enjoy it with aromatic nasi briyani or fragrant white basmati rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Malaysian
Servings 2 people
Calories 383 kcal

Ingredients
  

  • Vegetable oil
  • Lemongrass
  • Bone-in chicken thighs
  • Kaffir lime leaves
  • Turmeric leaf optional
  • Coconut milk
  • Sugar
  • Salt
  • Kerisik fried coconut paste
  • Dried chilies
  • Red chilies
  • Galangal
  • Ginger
  • Shallots
  • Garlic
  • Candlenuts

Instructions
 

  • To begin, blend all the ingredients for the spice paste until they form a smooth and fine texture. This will maximize the flavors that will infuse into the dish. Next, heat some vegetable oil in a pot and add the spice paste along with the lemongrass.
    Vegetable oil, Lemongrass
  • As the aroma of the spices permeates the kitchen, add the bone-in chicken thighs and coat them thoroughly with the fragrant spice mixture. Once the chicken is well-coated, pour in the velvety coconut milk and carefully add the kaffir lime and turmeric leaves. These leaves will bring a distinct citrusy and earthy fragrance to the rendang.
    Bone-in chicken thighs, Kaffir lime leaves, Turmeric leaf, Coconut milk, Kerisik, Dried chilies, Red chilies
  • Using kaffir lime leaves is highly recommended to achieve an authentic Malaysian taste, as they are a key ingredient in traditional rendang recipes. Once all the ingredients are combined, cover the pot and let the rendang simmer over low heat for approximately 30 minutes. During this time, be sure to stir the dish occasionally to prevent the sauce from sticking to the bottom of the pot.
    Galangal, Ginger, Shallots, Garlic, Candlenuts
  • After the initial 30 minutes of simmering, it's time to add the final touches to the dish. Add a touch of sweetness with a sprinkle of sugar, and season with salt to your taste preference. Lastly, stir in the kerisik, the fried coconut paste that lends a nutty and rich flavor to the rendang. Keep cooking the rendang for an additional 15 minutes, allowing the chicken to become tender and the sauce to thicken.
    Sugar, Salt
Keyword Chicken Rendang Recipe