Chicken Rendang
Summary
- This video demonstrates how to prepare a rich and aromatic Chicken Rendang, a classic Malaysian dish. It involves blending fresh spices, roasting and pounding whole spices, and slow-cooking chicken in a creamy coconut milk gravy until tender and flavorful. Perfect to be served with idli or rice.
All Ingredients - For Blended Paste
- Onion 2
- Garlic cloves 10
- Galangal 2 inches
- Ginger 2 inches
- Fresh Turmeric 2 inches
- Red Chilies 5
- Red Bird's-Eye Chilies 10
- Dried Red Chilies (soaked 10mins) 5
- Candlenuts 3
- Lemongrass 2
- Water 1 cup
All Ingredients - For Pounded Spices
- Cumin Seeds 1 tsp
- Fennel Seeds ½ tsp
- Coriander Seeds 1 tsp
All Ingredients - Main Ingredients
- Cinnamon Stick 1
- Cloves 3
- Cardamoms 3
- Star Anise 1
- Lemongrass 1
- Shallots 5
- Chicken 2 kg
- Coconut Milk 1 cup
- Kaffir Leaves 4
- Salt to taste
- Crushed Black Pepper ½ tsp
- Turmeric Leaves as needed
- Toasted Grated Coconut Paste (Kerisik Kelapa) 2 tbsp
Tools You'll Need
- Pan
- Blender
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Shallot?
- 1 small onion + 1 small garlic clove
- Sweet onion (1:1, milder)
No Coconut milk?
- Equal parts heavy cream + 1/2 tsp coconut extract
- Whole milk + 1 tsp coconut oil (per cup)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Blended Paste
Add 2 onions, 10 cloves of garlic, 2 inches of galangal, 2 inches of ginger, 2 inches of fresh turmeric, 5 red chilies, 10 red bird's-eye chilies, 5 dried red chilies (soaked for ), 3 candlenuts, and 2 lemongrass to a blender. Add 1 cup of water and blend until a smooth paste is formed.
Step 2: Roast and Pound Spices
In a dry pan, add 1 tsp cumin seeds, ½ tsp fennel seeds, and 1 tsp coriander seeds. Roast for until fragrant. Transfer the roasted spices to a mortar and pound them coarsely. Set aside.
Step 3: Sauté Whole Spices and Shallots
Heat oil in a large pan. Add 1 cinnamon stick, 3 cloves, 3 cardamoms, 1 star anise, 1 lemongrass, and 5 shallots. for until the shallots are softened and fragrant.
Step 4: Cook Blended Paste
Add the blended paste from Step 1 to the pan. Cook, stirring occasionally, until the oil separates from the paste, which may take about . Mix in between to prevent sticking.
Step 5: Add Chicken
Add 2kg of chicken pieces to the cooked paste. Mix well to coat the chicken evenly. Cover and cook for , allowing the chicken to absorb the flavors.
Step 6: Add Coconut Milk and Kaffir Leaves
Pour in 1 cup of coconut milk and add 4 kaffir leaves. Mix well to combine all ingredients.
Step 7: Season and Simmer
Season with salt to taste and ½ tsp crushed black pepper. Mix well. Cover the pan and cook until the chicken is tender, stirring occasionally to ensure even cooking and prevent burning. This may take about .
Step 8: Incorporate Toasted Coconut and Pounded Spices
Add 2 tablespoons of grated coconut paste (kerisik kelapa) and the coarsely pounded spices from Step 2. Mix well until fully incorporated into the gravy.
Step 9: Finish with Turmeric Leaves
Add turmeric leaves to the rendang. Stir gently and cook for another to infuse the aroma. The Chicken Rendang is now ready to be served.
Pro Tips
• Ensure the blended paste is cooked until the oil separates to develop a deep flavor.
• Adjust the amount of chilies according to your spice preference.
• Pounding the roasted spices coarsely adds a rustic texture and enhances the aroma.
Variations
• Substitute chicken with beef or lamb for a different rendang experience.
• Add potatoes or other root vegetables for a heartier dish.
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