If you’ve ever tried Malaysian food you already know how delicious it is. This is an easy recipe that will help you prepare chicken rendang.
Ingredients:
- 1 red onion
- 4 cloves
- 1/2 inch galangal
- 4 tablespoons curry powder
- 5 garlic cloves
- 3 cardamom
- 3 candlenuts
- 1/2 yellow onion
- 1 cup water
- 1 star anise
- 6 lemongrass
- 4 tablespoons curry powder
- 2 teaspoons salt
- 1 cup water
- 1 cinnamon stick
- 300 ml coconut milk
- 2 teaspoons chili powder
- 1 inch ginger
- 3 tablespoons kerisik
- 1 1/2 teaspoons turmeric powder
- 300 ml coconut milk
- 2 tablespoons brown sugar
- 4 tablespoons squeezed tamarind juice
- 15 thinly sliced kefir lime leaves
- 2 bruised lemongrass, cut into 2-inch pieces
- 1 kg chicken thighs, skinless with bone-in
Instructions:
- Start by making the paste for the chicken rendang. Combine the ginger, galangal, red onion, water, lemongrass, garlic cloves, candlenuts, and yellow onion in a blender. Pulse until you get a paste.
- Cook the chicken in a pot with oil until the meat gets a light brown color. When the meat is done remove it from the pot.
- Combine the cinnamon stick, bruised lemongrass, star anise, cardamom pods, and cloves in the pot. Leave them on the stove for a few minutes, then mix in the paste, turmeric powder, curry powder, and chili powder.
- Cook all these ingredients for 15 to 20 minutes. Don’t forget to mix several times. Then, include the chicken and add water. Wait for the chicken rendang to start simmering and leave it on the stove for 25 minutes on low heat.
- Finish off by adding the roasted coconut paste, coconut milk, salt, sugar, squeezed tamarind juice, and kefir lime leaves. Let it simmer for 20 minutes on low heat.
