Chicken Rendang Recipe

Ingredients

• 1 kg chicken, cut into pieces
• 400 ml coconut milk (thick, from 2 coconuts)
• 200 ml water
• 2 stalks lemongrass, bruised
• 4 kaffir lime leaves
• 2 turmeric leaves, tied in a knot
• 2 tbsp tamarind paste, dissolved in 50 ml water
• 1 tbsp palm sugar
• Salt to taste
• 3 tbsp vegetable oil
• Spice Paste:
  • 10 shallots
  • 5 cloves garlic
  • 10 red chilies (adjust to taste)
  • 5 candlenuts
  • 2 cm ginger
  • 2 cm galangal
  • 1 tsp turmeric powder
  • 1 tsp coriander seeds

Instructions

1. Blend all the spice paste ingredients until smooth.
2. Heat oil in a large pan over medium heat. Sauté the spice paste, lemongrass, kaffir lime leaves, and turmeric leaves until fragrant, about 5-7 minutes.
3. Add the chicken pieces and stir to coat them evenly with the spice paste. Cook for 5 minutes.
4. Pour in the coconut milk, water, tamarind water, palm sugar, and salt. Stir well and bring to a simmer.
5. Reduce the heat to low and cook, stirring occasionally, for 1.5 to 2 hours until the sauce thickens, the oil separates, and the chicken is tender.
6. Adjust seasoning with salt or sugar if needed. Remove from heat once the rendang is dark brown and the sauce has caramelized.
7. Serve hot with steamed rice or ketupat (rice dumplings).

Tips

• Use fresh coconut milk for the best flavor.
• Stir occasionally to prevent the coconut milk from curdling.
• For a spicier rendang, add more chilies to the spice paste.