Spicy Chicken Rendang

Selamat hari raya to all Muslims around the world. Today marks the second day of hari raya and officially its a holiday here in Malaysia. Traditional Malay food are abundance to share with family and friends during open house which is a custom here during Raya and other festivals. One such dish is Rendang which made of beef or chicken and usually serve along with ketupat (steamed rice cake) or lemang (glutinious rice cooked in bamboo).

Today i'm sharing fiery chicken rendang recipe which is apt to serve for Raya celebration. All the ingredients needed in making of this mouth watering dish can be found in all Asian groceries. I love the turmeric leaves in this dish and please do not skip them while preparing this gorgeous rendang. Another must have ingredient is the kerisik, toasted coconut pounded into a paste which lends flavor and texture to the dish. Serve the delicious rendang with rice or bread and enjoy

Ingredients

1 kg chicken, cleaned and cut into medium pieces
1/2 tbsp turmeric powder
1/2 tsp salt

To Blend

8 shallots,peeled
1 large onion,peeled
6 cloves garlic,peeled
7 tbsp dried chilly paste
10-11 birds eye chillies
1 inch ginger,peeled
2 inches galangal,peeled
4 stalks lemongrass
1 inch fresh turmeric,peeled
3 candlenuts
Water

For the Gravy

2 1/2 tbsp kerisik (toasted and pounded coconut paste)
200ml coconut milk
2 pcs kafir lime leaves,thinly sliced
1 pcs fresh turmeric leaf,thinly sliced
1 tbsp tamarind paste
Salt to taste
3-4 tbsp cooking oil


Methods

In a large bowl, add chicken pieces,turmeric powder and salt. Mix well and marinate for 30-35 minutes.

In a blender, add all the ingredients listed under "To Blend" and grind into a fine paste with little water enough to make a paste.

Heat oil in a wok, and fry chicken pieces into batched till 3/4 cooked. Set aside.

In a different wok, add 3-4 tbsp cooking oil. Saute the blended paste till fragrant for 5-7 minutes with occasional stirring till oil separates.

Add the chicken pieces and stir. Add the coconut milk,tamarind paste and season with salt. Stir and cover with lids. Cooked for 10-12 minutes.

Add the kerisik and stir. Cook for another 1 minute.

Transfer to a serving plate.