Chicken Rendang is a delicious and aromatic dish from Indonesia. It’s a type of rendang, a rich and flavorful dry curry traditionally made with beef. However, Chicken Rendang uses chicken as the main ingredient instead.
Ingredients:
- 1 kg chicken, cut into serving pieces
- 1 cup coconut milk
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 turmeric leaves (optional)
- 1 cup water
- Salt to taste
- 3 tablespoons cooking oil
Spice Paste:
- 6 shallots
- 4 cloves garlic
- 5 cm fresh ginger
- 5 cm galangal
- 4 red chillies, deseeded
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
Instructions:
- Prepare the Spice Paste: Blend all the ingredients into a smooth paste using a food processor or blender.
- Sauté the Paste: Heat the cooking oil in a large pot over medium heat. Add the spice paste and sauté until fragrant and the oil separates about 5-7 minutes.
- Cook the Chicken: Add the chicken pieces to the pot, stirring to coat them evenly with the spice paste. Cook for another 5 minutes.
- Add Liquid: Pour in the coconut milk, water, and add the lemongrass, kaffir lime leaves, and turmeric leaves. Stir well.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered, stirring occasionally, until the chicken is tender and the sauce has thickened, around 1.5 to 2 hours.
- Adjust Seasoning: Add salt to taste. If the curry becomes too dry before the chicken is cooked, you can add a bit more water.
- Finish Up: Continue to simmer until the sauce is very thick and coats the chicken well.
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Key Highlights of Chicken Rendang:
- Slow-Cooked Goodness: The dish is known for its slow-cooking method, which allows the spices and coconut milk to infuse deeply into the chicken, creating a vibrant flavour.
- Coconut Milk: Adds creaminess and richness to the curry, balancing out the spices and making the dish incredibly indulgent.
The result is a savoury, spicy, and slightly sweet dish with tender chicken that’s bursting with flavour. It’s typically served with steamed rice, which helps to balance the bold and complex flavours of the rendang.
Chicken Rendang Recipe
Discover the rich flavours of Chicken Rendang with our easy-to-follow recipe. Perfect for any occasion, this dish will spice up your dinner table!
Ingredients
- 1 kg chicken, cut into serving pieces
- 1 cup coconut milk
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 turmeric leaves (optional)
- 1 cup water
- Salt to taste
- 3 tablespoons cooking oil
Spice Paste:
- 6 shallots
- 4 cloves garlic
- 5 cm fresh ginger
- 5 cm galangal
- 4 red chillies, deseeded
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
Instructions
- Prepare the Spice Paste: Blend all the ingredients into a smooth paste using a food processor or blender.
- Sauté the Paste: Heat the cooking oil in a large pot over medium heat. Add the spice paste and sauté until fragrant and the oil separates about 5-7 minutes.
- Cook the Chicken: Add the chicken pieces to the pot, stirring to coat them evenly with the spice paste. Cook for another 5 minutes.
- Add Liquid: Pour in the coconut milk, water, and add the lemongrass, kaffir lime leaves, and turmeric leaves. Stir well.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered, stirring occasionally, until the chicken is tender and the sauce has thickened, around 1.5 to 2 hours.
- Adjust Seasoning: Add salt to taste. If the curry becomes too dry before the chicken is cooked, you can add a bit more water.
- Finish Up: Continue to simmer until the sauce is very thick and coats the chicken well.
