This chicken rendang is slow cooked in spicy coconut milk until the chicken is tender and almost dry.
It is popular during festive occasions or wedding in South East Asian countries. To avoid sticking to the bottom of the pan, stir constantly and make use of your non stick utensil if you have. Adjust the dry chili used according to your tolerance, normally this is quite spicy with a hint of sweetness.
Best eaten with rice cake (lontong), flavored rice or flat bread. In fact this chicken rendang compliments well with the pumpkin pulao.
1.2 kg - 1.6 kg whole chicken cut into 12 fat removed and cleaned
2 pieces turmeric leaf
2 pieces fragrant lime leaf
3 C coconut milk
salt and sugar to taste
3 TB cooking oil
GRIND INTO PASTE
3 cloves garlic
1 in ginger
1 in galangal
3 stalk lemongrass cut into small
25 dry chili (soak in hot water to soften)
2 TB roasted grated coconut
Dry roast the grated coconut until light brown. Set aside to cool.
Heat oil in the non stick deep frying pan, add in spice paste and fry until fragrant.
Add in chicken pieces, stir until well coated with spices about 5 minutes.
Now add the coconut milk, turmeric leaf, and lime leaves. Bring to the boil and continue to cook uncovered till chicken is tender, then reduce the heat and cook till quite dry, stirring constantly to prevent burning.
Add salt and sugar, remove from heat. Serve with rice cake, flat bread or flavored rice.