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Chicken Rendang
Course: Main Course
Author: Shiokman Eddie
Ingredients
FOR MARINATING CHICKEN:
  • 4 Chicken Thighs and Drumsticks
  • 2 tbsp lime juice
  • 1 tsp salt
INGREDIENTS TO BE BLENDED
  • 20 small onions
  • 3 ins Lengkuas Galangal
  • 3 stalks lemongrass
  • 4 cloves garlic
  • 3 ins ginger
  • 20 dried chillies
FOR COOKING:
  • 2 stalks lemongrass
  • 6 lime leaves
  • 1 ½ cup water
  • 2 tsp sugar
  • 1 cup coconut milk
Instructions
PREPARATION OF REMPAH (SPICY PASTE):
  1. Blend 20 small onions finely
  2. Cut a 3-inch lengkuas (galangal) into slices and blend finely
  3. Cut 3 stalks lemongrass and 4 cloves garlic and blend finely
  4. Cut a 3-inch ginger into small pieces and blend finely
  5. Soak 20 dried chillies and remove seeds
  6. Blend chillies into a fine paste
  7. Mix all the blended ingredients together
  8. Add 2 Tbsp oil to a hot wok and stir fry mixed blended ingredients (rempah)
  9. Fry until the rempah is cooked
  10. Remove from wok and cool down
  11. Refrigerate rempah if not using on same day
PREPARATION OF CHICKEN:
  1. Cut the chicken thighs and drumsticks into smaller pieces
  2. Marinate the cut chicken with lime juice and salt
  3. Set aside in the fridge for at least 30 mins
COOKING TIME:
  1. Add the cooked rempah to a hot wok and fry for a few mins
  2. Add marinated cut chicken
  3. Mix well until the chicken pieces are coated with the rempah
  4. Add 1 cup water and mix well
  5. Add 2 crushed lemongrass stalks and 6 crushed lime leaves and mix well
  6. Add 1/2 cup water and stir well
  7. Add 2 tsp sugar
  8. Add 1 cup coconut milk and mix well
  9. Remove chicken and simmer gravy on low heat until most of the liquid is reduced
  10. This is to prevent over cooking the chicken
  11. Return chicken to pan and heat up rendang before serving
Recipe Notes
  • Adjust lime juice, salt and sugar according to taste. My family likes rendang with lots of lime juice.
  • This dish goes very well with Nasi Kunyit (Yellow Turmeric Rice) and Ketupat (Rice Dumpling)