Chicken Rendang with a Twist

Name: Chicken Rendang with a Twist
Cook time: 1 h
Total time: 1 h
Cuisine: Malaysian
Ingredients: 1.6 kg chicken (breast, leg and/or thigh), cleaned, skinned and cut into large pieces; 1.6 kg chicken (breast, leg and/or thigh), cleaned, skinned and cut into large pieces; 1.6 kg chicken (breast, leg and/or thigh), cleaned, skinned and cut into large pieces; 1.6 kg chicken (breast, leg and/or thigh), cleaned, skinned and cut into large pieces; 3 large onions, peeled and roughly chopped; 4 Tbsp coconut oil; 4 heaped Tbsp dried chilli paste /powder; 4 heaped Tbsp dried chilli paste /powder; 2 tsp turmeric powder; 1 Tbsp garam masala (optional); 4 turmeric leaves, knotted; 1 piece galangal (about 7-8 cm), peeled and lightly bruised; 4 stalks lemongrass, lightly bruised; 6 kaffir lime leaves; 1½ cups water; 2 tsp brown sugar; Salt to taste; 4 Tbsp grated/dessicated coconut, dry fried until golden brown; 4 Tbsp grated/dessicated coconut, dry fried until golden brown

Preparation info

Serves
6-8

Difficulty
Easy
Ready in
1 hr

Appears in

Champur

By Jasvinder Karam

Published 2023

About

Each state in Malaysia offers its own variety of rendang. This recipe does not use any santan (coconut cream) or milk (hence the twist), giving it a lighter consistency.

Ingredients

Meat

1.6 kg chicken (breast, leg and/or thigh), cleaned, skinned and cut into large pieces

Asia
Malaysia
Main course
Gluten-free

Method

Cooking the Rendang

Heat the oil in a large saucepan on high heat and put in the blended ingredients, dried chilli paste and turmeric powder. Fry for about 20 minutes or until the oil separates.
Add the chicken and stir well with the paste. Simmer for 10 minutes, until the chicken starts to change colour.