Spicy Chicken Rendang

Name: Spicy Chicken Rendang (Rendang Ayam Pedas)
Cuisine: Malaysian
Ingredients: Fennel powder 1 Tbsp; Ground chilli paste 2 Tbsp; Coriander powder 1½ Tbsp; Cumin powder 1 Tbsp; Bird’s eye chillies (cili padi) 5, seeded; Turmeric 2-cm (¾-in) knob, peeled; Red chillies 6, seeded; Ginger 2-cm (¾-in) knob, peeled; Galangal 2-cm (¾-in) knob, peeled; Garlic 3 cloves, peeled; Lemongrass 8 stalks, finely sliced; Kaffir lime leaves a handful, shredded; Shallots 8, peeled; Red chillies 2, sliced into flowers; Turmeric leaf 1, finely sliced; Sugar to taste; Salt to taste; Pounded roasted grated or desiccated coconut (kerisik) 110 g (4 oz); Coconut milk 500 ml (16 fl oz / 2 cups), extracted from 1½ grated coconuts and 500 ml (16 fl oz / 2 cups) water; Chicken 1, about 1.5 kg (3 lb 4½ oz), cut into 12 pieces

Rendang Ayam Pedas

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Chicken 1, about 1.5 kg (3 lb 4½ oz), cut i

Asia
Malaysia
Main course
South East Asia
Gluten-free
Spicy

Method

Combine ingredients for spice paste in a food processor and blend until smooth.
Combine chicken, spice paste and coconut milk in a pot and simmer for about 30 minutes until gravy is almost dry.
Reduce heat and add grated coconut. Season with salt and sugar.
Add turmeric leaf and give a quick stir before turning off the heat. Garnish with chill