Rendang Ayam (Chicken Rendang)

Name: Rendang Ayam (Chicken Rendang)
Cook time: 100 min
Total time: 100 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 250g Shallots, peeled; 6 cloves of Garlic; 12 Dried Red Chilies, soaked and deseeded; 30g Galangal, sliced; 20g Ginger, sliced; 10g Fresh Turmeric, peeled; 2 stalks of Lemongrass, tender inner parts, sliced; 6 Candlenuts; 780g Bone-In Chicken Pieces; 3 tbsp Cooking Oil; 500ml Coconut Milk; 200ml Water; 60g Toasted Grated Coconut (Kerisik), finely ground; 6 leaves of Kaffir Lime Leaves, torn; 1 leaf of Turmeric Leaf, finely shredded; 1 stalk of Lemongrass, bruised; 2 slices of Dried Tamarind Slices (Asam Keping); 1 1/2 tbsp Palm Sugar (Gula Melaka), grated; 2 tsp Salt

Rendang Ayam is a richly spiced Indonesian-Malay chicken stew slowly cooked in coconut milk until the sauce turns thick, aromatic and deeply caramelized. This version layers toasted coconut and tangy asam keping with a fragrant paste of shallots, chilies, galangal and turmeric for a complex, savory-sweet finish. Serve with steamed rice to soak up every last bit of the luscious, fragrant sauce.

Rendang Ayam is a richly spiced Indonesian-Malay chicken stew slowly cooked in coconut milk until the sauce turns thick, aromatic ... Show more

Traditional Malaysian Recipe

Health Grade

A- · Excellent

Rating

4.4

Time

1 hr40 min

Price

1,68 €

Calories

634 kcal

meal prep

one pot

gluten free

high protein

Method

Prep the paste

Soak the Dried Red Chilies for 10 minutes until softened, then drain them well, split them open, and remove the seeds. Peel the Shallots and Garlic cloves, slice the Galangal, Ginger, and Fresh Turmeric, thinly slice the tender inner Lemongrass, and roughly chop the Candlenuts.

Blend it smooth

Tip the chilies, shallots, garlic, galangal, ginger, turmeric, lemongrass, and candlenuts into a blender and process until very smooth, scraping down the sides and pulsing again if any coarse bits remain.

Fry the paste

Heat the Cooking Oil in a large heavy pot over medium heat. Add the spice paste and cook, stirring often, for 8 to 10 minutes until it smells fragrant, turns a deeper red-brown, and the oil starts to separate around the edges.

Simmer the chicken

Add the Bone-In Chicken Pieces and turn them in the paste until coated. Pour in the Coconut Milk and Water, then add the torn Kaffir Lime Leaves, finely shredded Turmeric Leaf, the bruised lemongrass stalk, Dried Tamarind Slices, Palm Sugar, and Salt. Bring the pot to a gentle boil, then lower it to a low simmer and cook for 30 minutes, stirring every few minutes so the coconut milk does not catch.

Reduce the rendang

Stir in the Toasted Grated Coconut (Kerisik) and keep cooking uncovered for 20 to 30 minutes, stirring more often as the sauce thickens, until the chicken is tender, the rendang is dark and glossy, and the oil has separated around the edges.