Chicken Rendang



Ingredients

  • 1 whole chicken, cut into 8 parts
  • 2 stalks lemongrass, bruise the stem
  • 5 pcs lime leaves
  • 1 turmeric leaf, tie a knot
  • 3 assam tamarinds (remove seeds)
  • 150ml water (adjust accordingly)
  • 200ml Kara UHT Coconut Cream
  • Baby potatoes
  • 5 tablespoons kerisik (toasted grated coconut)
  • Palm sugar (to taste)
  • Salt (to taste)
  • A few whole red chili padi

 

For spice paste

  • 8 big red chili
  • 2 small red chili
  • 10 shallots
  • 5 garlic
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander seeds
  • 3 slices ginger
  • 5 slices galangal
  • 5 candlenuts
  • 1/2 teaspoon cumin seeds

Method

  1. Prepare spice paste: In a high-speed food processor, blend the spices into paste.
  2. Heat frying pan with some cooking oil, sauté blended spices until fragrant & fully cooked.
  3. Add in chicken, lemongrass, lime leaves, turmeric leaf and assam. Stir chicken to combine.
  4. Add in water and Kara UHT Coconut Cream.
  5. Bring to boil and lower heat to simmer until chicken are starting to get tender.
  6. Add in potatoes, kerisik, palm sugar & salt. Continue to cook until potatoes & chicken are tender, and gravy are thickened.
  7. Add in whole red chili padi, let it cook for a while.
  8. Ready to be served.

 

Source & Credits: @miss_polkadot


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