Chicken Rendang

Impress your guests with this local Raya must-have dish!

Chicken Rendang

Impress your guests with this local Raya must-have dish!

Serves 8

Total Time 2 hour 40 mins

Ingredients

Shallots	6-8
Galangal, peeled and sliced	3cm
Lemongrass, sliced	5 stalks
Garlic	4 cloves
Ginger, peeled and sliced	3cm
Blended dried chili	3 tbsp
Chicken parts (breast/thighs)	800g
Salt	To taste
Toasted grated coconut (kerisik)	5 tbsp
Kaffir lime leaves	2-3
Water	1 cup
Fresh coconut milk	1 cup
Cardamom pods (buah pelaga)	2
Star anise (bunga lawang)	1
Cloves	3
Cinnamon stick	1
Cooking oil	½ cup

Cooking Method

Step 01	Blitz shallots, galangal, 2 stalks of lemongrass, garlic, ginger and dried chili until a paste is formed.
Step 02	Heat cooking oil in a wok and sauté the paste with cinnamon, cloves, star anise, and cardamom.
Step 03	Add in the chicken and the remaining lemongrass stalks; stir to combine with the spices. Add the coconut milk and water.
Step 04	Let it simmer on medium heat, stirring frequently until the chicken is almost cooked.
Step 05	Add in the toasted coconut and kaffir lime leaves. Keep stirring.
Step 06	Lower the heat and cover the wok. Cook for more than 30 minutes or until chicken is tender. Add in salt.
Step 07	Remove from heat and serve.

Rendang tastes better the next day, so it’s best to prepare it ahead!

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