Traditional Malaysian Chicken Rendang

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18 likes 7 klips

This Chicken Rendang dish is a version of dry chicken curry & is so rich in flavours and spices. It is one of the specialties in Malaysian cooking.

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Prep Time

30 min

PT30M
Cook Time

1 hr

PT1H
Wait Time

--

PT0S PT1H30M
Traditional Malaysian Chicken Rendang

Ingredients

Serves 6
6 servings Serves

Instructions

Step 1

First wash chicken and cut into pieces. Chicken is normally cut into large pieces to allow for longer cooking and for the curry to dry out. Then season with salt and set aside.

First wash chicken and cut into pieces. Chicken is normally cut into large pieces to allow for longer cooking and for the curry to dry out. Then season with salt and set aside.

Step 2

Prepare all the spice (rempah) ingredients needed to make this dish.

Prepare all the spice (rempah) ingredients needed to make this dish.

Step 3

Cut all the spice ingredients to prepare for blending or pounding into paste.

Cut all the spice ingredients to prepare for blending or pounding into paste.

Step 4

Place the cut dried and red chillies with some water added in a blender. Blend into a coarse paste and set aside.

Place the cut dried and red chillies with some water added in a blender. Blend into a coarse paste and set aside.

Step 5

Place all the cut spices and turmeric piece into a blender with a little water added. Blend into a coarse paste.

Place all the cut spices and turmeric piece into a blender with a little water added. Blend into a coarse paste.

Step 6

Also clean & crush another 3 lemongrass (about 3 inches of the root end) and a piece of galangal (to be fried in the oil). Then set aside. Crushing helps to release the aroma from these ingredients.

Also clean & crush another 3 lemongrass  (about 3 inches of the root end) and a piece of galangal (to be fried in the oil). Then set aside. Crushing helps to release the aroma from these ingredients.

Step 7

To fry, add cooking oil into a heated wok over medium low heat and saute the crushed lemongrass and galangal until fragrant.

To fry, add cooking oil into a heated wok over medium low heat and saute the crushed lemongrass and galangal until fragrant.

Step 8

Then stir fry with the red chilli & yellow onion paste. Mix the spice together. Continue to saute for 5-10 minutes until aromatic & oil begins to separate & the paste has darken considerably.

Then stir fry with the red chilli & yellow onion paste. Mix the spice together. Continue to saute for 5-10 minutes until aromatic & oil begins to separate & the paste has darken considerably.

Step 9

At this point, add in the chicken pieces.

At this point, add in the chicken pieces.

Step 10

Stir fry the chicken with the aromatic spice paste until the skin begins to brown slightly and all the chicken has been well coated with the spice. Then add thick coconut milk.

Stir fry the chicken with the aromatic spice paste until the skin begins to brown slightly and all the chicken has been well coated with the spice. Then add thick coconut milk.

Step 11

Then add the crushed kaffir and turmeric leaves.

Then add the crushed kaffir and turmeric leaves.

Step 12

Next, add in palm sugar (gula melaka) or sugar. Continue stirring occasionally as you bring the curry to a boil.

Next, add in palm sugar (gula melaka) or sugar. Continue stirring occasionally as you bring the curry to a boil.

Step 13

Then lower heat to low and leave to simmer UNCOVERED for 30 minutes. Stir constantly to make sure everything is cooked evenly and does not stick to the bottom of the wok.

Then lower heat to low and leave to simmer UNCOVERED for 30 minutes. Stir constantly to make sure everything is cooked evenly and does not stick to the bottom of the wok.

Step 14

Meanwhile, prepare kerisik by dry frying freshly grated coconut under medium low heat until it is well toasted and turn brown and aromatic, about 10 minutes.

Meanwhile, prepare kerisik by dry frying freshly grated coconut under medium low heat until it is well toasted and turn brown and aromatic, about 10 minutes.

Step 15

Then pound the kerisik (toasted coconut) in a mortar as this will help release some of the oils within as well as to intensify the nutty aroma. Then set aside the pounded kerisik to cool before use.

Then pound the kerisik (toasted coconut) in a mortar as this will help release some of the oils within as well as to intensify the nutty aroma. Then set aside the pounded kerisik to cool before use.

Step 16

After 30 minutes, add kerisik (toasted coconut) and stir well to incorporate into the chicken rendang gravy.

After 30 minutes, add kerisik (toasted coconut) and stir well to incorporate into the chicken rendang gravy.

Step 17

Then add in the finely shredded kaffir and turmeric leaves.

Then add in the finely shredded kaffir and turmeric leaves.

Step 18

Lastly, add in salt and adjust taste accordingly.

Lastly, add in salt and adjust taste accordingly.

Step 19

Continue to cook for another 10 minutes until the chicken is cooked and tender and the gravy is thick and reduced. And we're done!

Continue to cook for another 10 minutes until the chicken is cooked and tender and the gravy is thick and reduced. And we're done!

Step 20

Dish out onto a serving casserole garnish with finely shred turmeric leaves and kerisik for added flavour.

Dish out onto a serving casserole garnish with finely shred turmeric leaves and kerisik for added flavour.

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About the Creator

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huangkitchen

Angie Liew, known as Huang is the founder & author of www.huangkitchen.com. Her recipes span across the globe, ranging from Asian delights like General Tso's Chicken, all the way to French Toast & Tea Scones. All recipes have been tried & tested in her kitchen - made easy for anyone to follow!

Traditional Malaysian Chicken Rendang

Traditional Malaysian Chicken Rendang

By huangkitchen

This Chicken Rendang dish is a version of dry chicken curry & is so rich in flavours and spices. It is one of the specialties in Malaysian cooking.

Prep Time

30 min

Cook Time

1 hr

Wait Time

--

Ingredients

Serves 6

Instructions

First wash chicken and cut into pieces. Chicken is normally cut into large pieces to allow for longer cooking and for the curry to dry out. Then season with salt and set aside.

Step 1

First wash chicken and cut into pieces. Chicken is normally cut into large pieces to allow for longer cooking and for the curry to dry out. Then season with salt and set aside.

Prepare all the spice (rempah) ingredients needed to make this dish.

Step 2

Prepare all the spice (rempah) ingredients needed to make this dish.

Cut all the spice ingredients to prepare for blending or pounding into paste.

Step 3

Cut all the spice ingredients to prepare for blending or pounding into paste.

Place the cut dried and red chillies with some water added in a blender. Blend into a coarse paste and set aside.

Step 4

Place the cut dried and red chillies with some water added in a blender. Blend into a coarse paste and set aside.

Place all the cut spices and turmeric piece into a blender with a little water added. Blend into a coarse paste.

Step 5

Place all the cut spices and turmeric piece into a blender with a little water added. Blend into a coarse paste.

Also clean & crush another 3 lemongrass  (about 3 inches of the root end) and a piece of galangal (to be fried in the oil). Then set aside. Crushing helps to release the aroma from these ingredients.

Step 6

Also clean & crush another 3 lemongrass (about 3 inches of the root end) and a piece of galangal (to be fried in the oil). Then set aside. Crushing helps to release the aroma from these ingredients.

To fry, add cooking oil into a heated wok over medium low heat and saute the crushed lemongrass and galangal until fragrant.

Step 7

To fry, add cooking oil into a heated wok over medium low heat and saute the crushed lemongrass and galangal until fragrant.

Then stir fry with the red chilli & yellow onion paste. Mix the spice together. Continue to saute for 5-10 minutes until aromatic & oil begins to separate & the paste has darken considerably.

Step 8

Then stir fry with the red chilli & yellow onion paste. Mix the spice together. Continue to saute for 5-10 minutes until aromatic & oil begins to separate & the paste has darken considerably.

At this point, add in the chicken pieces.

Step 9

At this point, add in the chicken pieces.

Stir fry the chicken with the aromatic spice paste until the skin begins to brown slightly and all the chicken has been well coated with the spice. Then add thick coconut milk.

Step 10

Stir fry the chicken with the aromatic spice paste until the skin begins to brown slightly and all the chicken has been well coated with the spice. Then add thick coconut milk.

Then add the crushed kaffir and turmeric leaves.

Step 11

Then add the crushed kaffir and turmeric leaves.

Next, add in palm sugar (gula melaka) or sugar. Continue stirring occasionally as you bring the curry to a boil.

Step 12

Next, add in palm sugar (gula melaka) or sugar. Continue stirring occasionally as you bring the curry to a boil.

Then lower heat to low and leave to simmer UNCOVERED for 30 minutes. Stir constantly to make sure everything is cooked evenly and does not stick to the bottom of the wok.

Step 13

Then lower heat to low and leave to simmer UNCOVERED for 30 minutes. Stir constantly to make sure everything is cooked evenly and does not stick to the bottom of the wok.

Meanwhile, prepare kerisik by dry frying freshly grated coconut under medium low heat until it is well toasted and turn brown and aromatic, about 10 minutes.

Step 14

Meanwhile, prepare kerisik by dry frying freshly grated coconut under medium low heat until it is well toasted and turn brown and aromatic, about 10 minutes.

Then pound the kerisik (toasted coconut) in a mortar as this will help release some of the oils within as well as to intensify the nutty aroma. Then set aside the pounded kerisik to cool before use.

Step 15

Then pound the kerisik (toasted coconut) in a mortar as this will help release some of the oils within as well as to intensify the nutty aroma. Then set aside the pounded kerisik to cool before use.

After 30 minutes, add kerisik (toasted coconut) and stir well to incorporate into the chicken rendang gravy.

Step 16

After 30 minutes, add kerisik (toasted coconut) and stir well to incorporate into the chicken rendang gravy.

Then add in the finely shredded kaffir and turmeric leaves.

Step 17

Then add in the finely shredded kaffir and turmeric leaves.

Lastly, add in salt and adjust taste accordingly.

Step 18

Lastly, add in salt and adjust taste accordingly.

Continue to cook for another 10 minutes until the chicken is cooked and tender and the gravy is thick and reduced. And we're done!

Step 19

Continue to cook for another 10 minutes until the chicken is cooked and tender and the gravy is thick and reduced. And we're done!

Dish out onto a serving casserole garnish with finely shred turmeric leaves and kerisik for added flavour.

Step 20

Dish out onto a serving casserole garnish with finely shred turmeric leaves and kerisik for added flavour.

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