Chicken Rendang (Rendang Ayam)
Chicken Rendang (Rendang Ayam)

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken rendang (rendang ayam). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken Rendang, or Rendang Ayam is a lip-smacking Indonesian dry curry that's loaded with tender chicken simmered with a spice paste and coconut milk until there's almost no sauce left. At this point, the remaining sauce is caramelize around the chicken along with roasted coconut to create an ultra-flavorful coating around each piece of chicken. Ingredients for Rendang Ayam (Indonesian Chicken Rendang) Where is the origin of rendang?

Chicken Rendang (Rendang Ayam) is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Chicken Rendang (Rendang Ayam) is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook chicken rendang (rendang ayam) using 19 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Chicken Rendang (Rendang Ayam):
  1. Take 1 kg chicken cut into med size
  2. Prepare 1 cup grated coconut (for kerisik)
  3. Get 1 cup thick coconut milk
  4. Get 30 grm palm sugar coarsely chopped
  5. Get 1/2 cup vegetable oil
  6. Make ready to taste salt
  7. Make ready 1 galangal 2.5cm, peeled and crushed
  8. Take 3 stalks lemongrass crushed
  9. Take 1 turmeric leaf finely sliced
  10. Prepare 2 lemon leaves crushed
  11. Get Ingredients to be ground (A) 5red pepper 20 dried pepper
  12. Get 5 candle nuts
  13. Make ready 1 galangal 2.5 cm (peeled)
  14. Get 1 ginger 2.5 cm (peeled)
  15. Take 1 turmeric 2.5 cm (peeled)
  16. Prepare 3 stalks lemongrass
  17. Take Shallots 20 (peeled)
  18. Make ready Garlic 5 cloves (peeled)
  19. Prepare Ingredients to be ground (B)

You can serve this flavourful rendang dish with steamed white or saffron rice, ketupat (a compressed rice cake) or lemang (glutinous rice cooked in bamboo tubes) and thick slices of bread. Chicken rendang is slow cooked and stewed in the rendang sauce and my chicken rendang recipe yields flavorful and tender chicken, with complex structure of flavors, with the intense aroma of the exotic spices. I love making chicken rendang at home. While it takes some time to prep and make the dish, the end result is so rewarding.

Steps to make Chicken Rendang (Rendang Ayam):
  1. Wash chicken and cut into medium sized pieces.
  2. Cut all the spice ingredients to prepare for blending or pounding into paste.
  3. Soak the dried chillies in hot water till soft. Drain.
  4. Remove seeds from red chillies and cut into smaller pieces. Place the cut dried and red chillies with some water in a blender. Blend into a paste and set aside.
  5. (Cut, Garlic,Shallots,Galangal, Ginger, turmeric & Lemongrass). Blend into a paste, set aside.
  6. Add cooking oil into a heated pan over medium flame and saute the crushed lemongrass and galangal until fragrant.
  7. Next, add in the blended spice paste & red chili paste
  8. Mix all the spice ingredients together and continue to saute for about 5 to 10 minutes until the oil begins to separate from the paste and the paste has darken considerably.
  9. 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.
  10. Then add thick coconut milk.
  11. Followed by the crushed lemon leaves and turmeric leaves.
  12. Next, add in palm sugar or sugar. Continue stirring occasionally as you bring the curry to a boil.
  13. Meanwhile, prepare kerisik by dry roasting freshly grated coconut under low flame until it is well roasted and turn brown
  14. 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. Set aside the pounded kerisik to cool.
  15. After 30 minutes, add kerisik and stir well to incorporate into the chicken rendang gravy. Add in the finely shredded kaffir and turmeric leaves. Stir and mix well.
  16. Add in salt to taste. Stir and continue to cook for another 10 minutes until the chicken is cooked and tender and the gravy is thick and thickened.

This flavorful Malaysian-style chicken curry is a braise in reverse: The chicken is cooked in coconut milk flavored with spices and begins to. Chicken Rendang or should I say, Tilah's Mum Chicken Rendang to be exact. Even a good friend of mine who got the recipe from me by chance, has her family now addicted to this dish and they call it by the Malay name, "Rendang Ayam Mak Tilah". I am sorry though that there is no direct translation in English for the word "rendang". A Malay gathering will never be complete without Rendang Ayam (Chicken Rendang).

So that’s going to wrap it up with this exceptional food chicken rendang (rendang ayam) recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!