There’s nothing like the feeling of being satisfied…by a plate of delicious, piping hot chicken rendang. Try this recipe for Raya or any time when you’re craving for one!
600g chicken breast (cut into cubes)
1/3 cup cooking oil
7 cloves of garlic (3 cloves for spice paste)
2-3 cinnamon sticks
3-4 cloves of star anise
20 cardamom pods (approximately)
4 stalks of lemongrass (white parts only)
1 cup coconut milk
½ cup water
5 tbsp toasted grated coconut (kerisik)
A few pieces of kaffir lime leaves (save a few for garnish)
Sugar to taste
Salt to taste
10 dried chillies
10 red chillies
1-inch piece turmeric
1-inch piece ginger
1-inch piece galangal
In a food processor, add in the shallots, garlics, dried chillies, red chillies, turmeric, ginger and galangal. Blend well until the spice paste is formed.
In medium heat, heat the oil in a skillet pan fry the garlic cloves for a few seconds before adding in the spice paste, cinnamon sticks, lemongrass, star anise and cardamom pods. Stir-fry them until they aromatic.
Then add in the chicken breast cubes and combine well with the spices before adding in the coconut milk. Stir to combine, and add in water, sugar and salt.
Stir the mixture for a few minutes to well combine, then cover the pan and simmer on medium heat for 8-10 minutes.
After that, add in the toasted grated coconut and kaffir lime leaves. Stir to combine well and continue letting it simmer (under low heat) until the chicken meat is tender and the liquid has almost dried up.
Note: Stir occasionally to avoid the chicken from sticking to the bottom of the pan
Once the chicken is tender and the liquid has dried up, remove the pan from the heat and serve immediately.