Chicken Rendang

Chicken Rendang

You can cook with either beef, mutton or pork too. Your choice

Ingredients

Chilli Paste:

A)

1 tsp cumin seed

1 tsp fennel seed

B)

8 cloves garlic

5 stalks lemon grass

6 candle nuts (buah keras)  

15 shallots

15 pcs dried chillies

25g ginger

25g galangal (blue ginger)

25g tumeric or 5g tumeric powder

100g oil

1 tsp salt

 

*Easier to cook 3 times the chilli paste and use only 1 portion and freeze up the rest for future use.

Ingredients (for Chicken):

800g chicken cut at bite size

250g coconut milk

3 Tbsp brown sugar

1 tsp salt

1 bowl fried coconut (200g fresh grated coconut – fry in pan without oil until brown)

*optional 5 kaffir lime leaves

Method: 

1)  Roast cumin seeds and fennel seeds 3mins30secs/ V/ Spd 1

2)  Grind dry chillies, lemon grass, shallots, garlic, ginger, galangal, candle nuts and turmeric (in between, stop 2 or 3 times to scrape down for more even grinding) 2mins/ Spd 10

3)  Add 100g oil and 1 tsp salt to cook paste (put simmering basket on top of lid instead of MC to prevent splash) Cook for 25~30mins / V/ Spd 1

4)  Add chicken, coconut milk, 3 tbsp brown sugar and 1 tsp salt (continue to have simmering basket on top of lid) Cook another 50mins/ V (dry) or 100'C (gravy), Spd Spoon*Reverse

*Add fried coconut in last 10 mins

*optional, you can add in about 5 kaffir lime leaves at the last remaining 3mins