Rendang Chicken
Rendang Chicken
Try this classic rendang recipe by Ann Lian from Family Kitchen with Sherson.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 10 minutes
  • Cooking Time 40 minutes
  • Yield 2 - 4 servings
Ingredients
  • 1 kilogram (cut into pieces) Chicken
  • 3 tablespoons kerisik [Toasted coconut]
  • 250 grams chopped Shallot
  • 15 pieces Red chilli
  • 10 pieces (optional) Red chilli padi
  • 100 grams chopped Garlic
  • 40 grams Ginger
  • 40 grams Turmeric
  • 40 grams Galangal
  • 2 stalks (white portion only) Lemongrass
  • 2 tablespoons Coriander seeds
  • 2 tablespoons Cumin seeds
  • 10 pieces Lime leaf
  • 1 piece Turmeric leaf
  • 300 millilitres Yogurt (substitution of coconut milk for a healthier recipe)
  • 6 tablespoons Del Monte Raisins
  • 15 grams Butter
Method
  1. Lightly roast coriander & cumin seeds on a pan.
  2. Blend the seeds, lemongrass, ginger, turmeric, galangal, red chilli and red chilli padi with little water and oil
  3. Heat up the wok and put all ingredients (except chicken) together to bring to a boil and cook until the gravy is fragrant and reduced
  4. Add in yogurt and both leaves and stir for a few minutes
  5. Add in the kerisik [toasted coconut] after 10 minutes.
  6. Add in chicken and cook for another 30 minutes on low heat until the chicken is tender and cooked
  7. Mince the raisins and sauté the raisins with butter on a pan
  8. Mix the raisins in the wok and ready to serve

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