Slow Cooker Chicken Rendang Curry

5 from 5 votes

Slow Cooker Chicken Rendang Curry

The simplest way to make Malaysian chicken rendang curry, by using a slow cooker. The taste is equally amazing and delicious with such less effort. This is definitely another level of curry! Check for ingredients substitutions above.

Prep Time20

Cook Time3

Servings: people

Author: Bea & Marco

Ingredients

The Paste

6 lemongrass , thinly sliced
1 onion , chopped roughly
4 garlic cloves
1 ½ thumb sized galangal , chopped roughly
1 ½ thumb sized ginger , chopped roughly

The Spices

2 lemongrass , bruised
1 cinnamon stick
1 star anise
4 cloves
4 cardamoms
3 tablespoon curry powder
2 teaspoon cayenne pepper powder
1 teaspoon turmeric powder

The Main

⅓ cup water (80 ml)
4 turmeric leaves , thinly sliced
15 kefir lime leaves , thinly sliced
2 teaspoon salt
2 tablespoon coconut sugar
2.2 lb chicken legs, bone in & skinless (1 kg)

Seasoning And Thickening

1 cup coconut milk (250 ml)
1 tablespoon corn starch
½ lime , take the juice

Instructions

The Base

Blend all the paste ingredients in a grinder into a fine paste. Use a splash of water if needed to help the blending process. You might need to do this is batches, depending on how big your grinder is. Set aside.
We'll start with the spices ingredients. Heat a pan on medium heat with some oil. Add in bruised lemongrass, cinnamon stick, cloves, cardamoms and star anise. Cook until the spices release their fragrances.
Add in the rest of the spices ingredients together with the blended paste and continue cooking for 10 minutes, until the paste becomes thick. Stir now and then.

Cooking

Spray the inside of the slow cooker pot with some oil. Add in cooked base and the all of the main ingredients except chicken. Mix everything well. Now add in the chicken and coat the pieces well with the mixture.
Close the lid. Cook on high setting for 2 hours. Gently give everything a mix with a spatula and continue cooking for another 30 minutes on high setting with the lid on.

Seasoning And Thickening

Add coconut milk and corn starch into a bowl and mix well. Set aside.
Remove the slow cooker lid. Pour the coconut milk mixture into the pot together followed by lime juice. Gently mix everything well. Continue cooking for another 10-15 minutes on high setting without the lid, until the sauce thickens. Adjust seasonings if needed. Serve with some steamed glutinous rice or white rice. Enjoy!

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