Recipes - Malaysian & Singaporean

Chicken Rendang


A recipe for tender, flavoursome chicken cooked with aromatic spices and coconut milk. Get this recipe for Malaysian Chicken Rendang.
Cooking Time: 60mins - 120mins
Serves:3 to 4
Total time: > 120mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Malaysian & Singaporean









Ingredients:

1kg chicken pieces
500ml coconut milk
125g desiccated coconut
3 kaffir lime leaves (sliced into thin strips)
Salt (to taste)
Sugar (to taste)
Dark soy sauce (optional, for colour)

Rendang paste:

15 dried chillies (soaked in hot water)
150g shallots
3 cloves garlic
5cm ginger
2 stalks lemongrass
2cm galangal
2cm fresh turmeric root




Steps:
  1. Begin by toasting coconut in a dry pan over medium heat to make the kerisik. Once golden brown, remove from heat. Place kerisik in a bowl, and set aside.
  2. To make the rendang paste, either pound the ingredients in a mortar and pestle or blend together in a blender/food processor. Fry the paste in a large pot or pan for 20-30 mins on high heat or until fragrant and brown in colour.
  3. Add chicken and stir until chicken is evenly coated in paste. Add coconut milk, and then allow to simmer on low heat until sauce has thickened and chicken is fully cooked. If sauce is too light, add in dark soy sauce to achieve desired colour.
  4. Remove from heat and stir through kerisik, kaffir lime leaves, and season with salt and sugar to taste.

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Chicken Rendang

Chicken Rendang

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A recipe for tender, flavoursome chicken cooked with aromatic spices and coconut milk. Get this recipe for Malaysian Chicken Rendang.

Cooking Time: 60mins - 120mins
Serves: 3 to 4
Total time: > 120mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Malaysian & Singaporean
Ingredients

1kg chicken pieces
500ml coconut milk
125g desiccated coconut
3 kaffir lime leaves (sliced into thin strips)
Salt (to taste)
Sugar (to taste)
Dark soy sauce (optional, for colour)

Rendang paste:

15 dried chillies (soaked in hot water)
150g shallots
3 cloves garlic
5cm ginger
2 stalks lemongrass
2cm galangal
2cm fresh turmeric root

Instructions
  1. Begin by toasting coconut in a dry pan over medium heat to make the kerisik. Once golden brown, remove from heat. Place kerisik in a bowl, and set aside.
  2. To make the rendang paste, either pound the ingredients in a mortar and pestle or blend together in a blender/food processor. Fry the paste in a large pot or pan for 20-30 mins on high heat or until fragrant and brown in colour.
  3. Add chicken and stir until chicken is evenly coated in paste. Add coconut milk, and then allow to simmer on low heat until sauce has thickened and chicken is fully cooked. If sauce is too light, add in dark soy sauce to achieve desired colour.
  4. Remove from heat and stir through kerisik, kaffir lime leaves, and season with salt and sugar to taste.

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