A Malaysian classic dish, Chicken Rendang. Tender chicken in aromatic herbs and creamy coconut milk, all goodness in one pot. A traditional dish thats loved by everybody.
I made this lovely chicken rendang lighter by using less amount of coconut milk and it taste wonderful just the same.
Malaysian Chicken Rendang
- 5 garlic cloves *
- 1 inch ginger *
- ½ inch galangal *
- 3 candlenuts *
- ½ yellow onion *
- 1 red onion *
- 6 lemongrass *
- 1 cup water (250 ml)*
- 2 lb chicken thigh (1 kg), skinless & bone in
- 1 star anise
- 3 cardamom
- 4 cloves
- 1 cinnamon stick
- 2 lemongrass , bruised and cut into 2 inches length
- 2 tsp chilli powder
- 4 tbsp curry powder
- 1 ½ tsp turmeric powder
- 1 cup water (250 ml)
- 2 tbsp brown sugar
- 2 tsp salt
- 3 tbsp kerisik , roasted coconut paste
- 4 tbsp squeezed tamarind juice
- 1 ¼ cup coconut milk (300 ml)
- 15 kefir lime leaves , thinly sliced
The base paste
- In a blender, add in garlic cloves, lemongrass, ginger, galangal, red onion, yellow onion, candlenuts and water (all ingredients marked *). Blend into a fine paste and set aside.
- In a pot heat some sunflower oil on medium heat. Brown the chicken thighs in batches. Remove and set aside.
- In the same pot, add in star anise, cinnamon stick, cardamom pods, cloves and bruised lemongrass. Cook for a few minutes until they release their fragrances. Add in previously blended base paste, curry powder, chili powder and turmeric powder. Mix everything together and cook on low heat for 15-20 minutes until it thickens, stir frequently.
- Add in previously browned chicken and mix everything together. Add in water, give it a good stir. Bring to a simmer and cook for 25 minutes or until the chicken is fully cooked, use low heat, stir now and then.
- Add in brown sugar, salt, roasted coconut paste, squeezed tamarind juice, coconut milk, kefir lime leaves and mix everything together. Bring to a simmer and cook for 20 minutes until the sauce thickens and the oil separates. Use low heat, stir now and then. Ready to serve.
- Give time to your rendang, cook it slowly and you will see it's worth it.
- Candlenuts are used as thickening agent. You can substitute them by using cashew nuts, doubling the amount.