Malaysian Spicy Chicken Rendang

Rendang is one of the favourite and popular Malaysian dish loved by many especially, during Hari Raya. Preparation of rendang varies from different state or region and can be cooked with beef,lamb,cockles,prawns,chicken and etc. It's a must during festive season and usually served with authentic Malay dishes like ketupat (boiled rice wrapped in coconut leaves) or lemang (sticky rice cooked in bamboo). Not only Malays, we Malaysian as whole despite, of races adore rendang to the core. I love the taste of kerisik or pound coconut in the gravy and coarse rich they rendered. Rendang tastes better the next day. This is due to the ample time given for the chicken pieces to absorp the ground spices and mellow the gravy. I alwalys cook my rendang ahead and savour it the next day with flavoured rice like nasi minyak or ghee rice.

Ingredients

1 1/2 kg chicken, cleaned & cut into large pieces
3 stalks lemongrass,bruised
2 kafir lime leaves,thinly sliced
2 kafir lime leaves,torn
1 turmeric leaf, torn
1 turmeric leaf,thinly sliced
1/2 cup kerisik
30g palm sugar,chopped
1 cup thick coconut milk
1 cup vegetable oil
2" inch galangal,peeled & crushed
1 tsp salt

For The Chilly Paste

15-17 dry chilly,seeded & soaked
4 red chilly,chopped

To Grind

2 stalks lemongras,chopped
2" inch galangal,peeled & chopped
18 shallots, peeled & chopped
4 candlenuts
4 cloves garlic,peeled
2"inch turmeric,peeled & chopped

Methods

Grind ingredients listed under "Chilly Paste" with little water and keep aside.

Grind ingredients listed under "
Grind with little water and keep aside.

Heat oil in a large wok and saute bruised lemongrass stalks and crushed galangal.

Add ground chilly paste and fry for a minute. Add ground shallots mixture and fry for another 5-7 minutes or till the raw smell leaves and oil separated.

Add chicken pieces and stir to coat the mixture. Cook for 2 minutes.

Add coconut milk, torn kafir lime leaves and torn turmeric leaves. Stir.

Add palm sugar and stir. Bring it to a boil by stirring occasionally. Lower the heat and simmer the gravy uncovered for 28-30 minutes. Stir occasionally.

Add the kerisik and stir well. Add sliced kafir lime leaves and turmeric leaves. Season with salt and stir.

Cook for another 10-12 minutes till the chicken are done.

Transfer to a serving bowl.

Notes

• Kerisik can be found in Asian shops or can be made at home by toasting coconut flakes till brown and pound till it releases oil.