Chicken rendang is a traditional malay dish that is chicken stew with exotic spices and simmered in coconut cream. People often mistaken chicken rendang to be the same as chicken curry. They are similar in flavor as they uses the same kind of spices in their recipes. Chicken curry is a soup-like curry with lots of gravy while rendang is a thick stew with little gravy. Which is your favourite?
- 5 cloves Garlic
- 8 each Shallot asian variety
- 1 tbsp Ginger
- 1 tbsp Galangal
- 1 tbsp Turmeric
- 100 grams Chilli Paste
- 2 sticks Lemongrass
- 2 each Candlenuts
- 1 stick Cinnamon
- 2 each Cardamon pods
- 2 each Kaffir Lime Shredded
- 1 kg Chicken approx size 14
- 1/2 cup Grated Coconut fresh
- 2 each Potatoes
- 300 ml Water
- 200 ml Coconut Cream
- 1 tbsp Sugar
- 1 tsp Salt
- 1 tsp Chicken Seasoning Powder
- 5 tbsp Oil
Using a pestle and mortar (or food processor), blitz all the paste ingredients together. Set aside.
Using a dry frying pan, slowly on medium low heat, toast off your fresh coconut, until brown and crumbly. Set aside.
Blitz your dried and brown fried coconut into a paste.
Peel and cut potatoes into chunks. Portion your chicken (keep your bones on!)
Frying to Stew
In a big wok or pot or medium high heat, add oil and paste and fry until aromatic.
Reduce the heat to medium and add your potatoes and fry for a further few minutes.
Add Chicken portions and continue frying for a few minutes.
Fill in water/stock and other spices. Bring the heat down to simmer and let the mix stew for about 30 mins.
When chicken and potatoes are cooked, add coconut cream, grated coconut, salt, sugar, pepper and simmer to thick consistency
Garnish and Serve with garnishes.
You can replace chicken with beef for beef rendang recipe.
For vegetarian option, you can refer to our recipe; Brinjal Rendang