Ayam Rendang

Name: Ayam Rendang (Chicken in Spicy Coconut Gravy)
Yield: Makes 4 to 6 Servings
Ingredients: 1 cup coconut milk, reserve coconut cream; 2 tomatoes, quartered; 1 teaspoon fennel (jintan manis); Salt; 15 g or ½ ounce garlic, peeled; 150 g or 5 ounces shallots, peeled and sliced finely; 1 bunch mint leaves, stems removed; 1 bunch coriander leaves (cilantro), stems removed; 2 tablespoons oil; 1 teaspoon cumin (jintan puteh); 12 to 15 pieces chicken, preferably thighs or drumsticks; ½ teaspoon ground turmeric powder; 70 g or 2½ ounces ginger, skinned and julienned; 1½ tablespoons chilli powder

Chicken in Spicy Coconut Gravy

Preparation info

Makes
4 to 6
Servings

Difficulty
Easy

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

My mother learnt to make this from the old Jubilee restaurant. It was one of the dishes taught to her at the back of their Arab Street restaurant back in the 1960s. Over the years, she adjusted the ingredient amounts to suit her own palate and to make up for the evolutionary change in the flavours of these ingredients.

Ingredients

12 to 15 pieces chicken, preferably thighs or drumsticks
1 teaspoon fennel</

Method

Rinse chicken pieces and pat dry.
Grind the fennel, cumin, chilli powder, ground turmeric powder, ginger and garlic.
Heat a Dutch oven and add oil. Fry the sliced shallots until light golden brown. Add the ground ingredients and fry over low heat until fragrant, being careful not to burn the spice paste. Add the chicken pieces. Pour in the coconut mil