Chicken Rendang

Chicken Rendang

Rendang is a popular form of cooking in Indonesia and neighbouring countries. You can get Beef Rendang in most street side shops in Malaysia. This dish though referred as a curry dish but originally it was never so. This version of cooking meat with spices originated from the Minangkabau Ethnic group of Indonesia. They used the spices to preserve their meat and use it during rainy season. In modern world, Pork and chicken are used to make Rendang. I learnt this version of Chicken Rendang, from the roadside vendors in Malaysia.

Preparation Time  : 20 minutes
Cooking Time       : 40 minutes
Difficulty               :  Easy
Serves                   :  4 - 6

Ingredients :

2 large Onions

3 minced fresh Garlic cloves

3 stalks Lemongrass

3 cm Galangal

1 tablespoon fresh Ginger

10 -15 dried Chilies

1 whole Chicken, cut into small chunks (medium size)

1/2 cup Korma Paste (get any packaged version)

1 cup Coconut Milk

1/2 cup Tamarind Juice

1/2 cup Evaporated Milk

2 cups Chicken Stock

3/4 tablespoon Turmeric Powder

7 pieces Kaffir Lime Leaves, If you cant find fresh one, use 1 1/2 tbsp lemon juice

1/2 cup Coconut Paste, grated and fried coconut, then ground in a mortar and pestle until the oil comes out

1 tablespoon Brown Sugar

1 1/2 teaspoons coarse Salt

 

Method :

 1. Pour oil into frying pan, on a medium high heat.

 

 2. Add the aromatics (onions,ginger,garlic,lemon grass and galangal) stir well until fragrant. 

 

 3. Add korma curry powder, stir well for 5 minutes and add the chicken pieces. Curry may tend to stick, so sprinkle little water while frying, this won't let the spices burn.

 

 4. Stir well about 10 minutes.

 

 5. Pour coconut milk, tamarind juice, turmeric powder, evaporated milk and chicken stock. Stir and mix well.

 

 6. Cover and cook for a further 5 minutes or until the curry has thickened.

 

 7. Add in kaffir lime leaves, coconut paste, brown sugar, and salt. Stir in and simmer for 5 minutes.

 8. Check if the chicken are fully cooked, when done, check the seasonings and adjust if required.

 

 9. Serve hot in a bowl along with hot white rice.