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  • Subashini Pallianysamy

Chicken Rendang

Chicken rendang known as Malay communities traditional recipe. However in Malaysia, everybody regardless race, loves rendang especially with Nasi Lemak (fragrant coconut flavored rice) It is compulsory dish during Raya celebrations. Chicken or beef rendang best savoured with lemang (glutinuos rice cooked inside bamboo) and ketupat (pressed rice cake).

  I had prepared the dish some time ago. Just got time to post it in my blog.

There are various recipes of Rendang when you surf the net or in cook books. Even each states in Malaysia have different version of Rendang recipe past through their ancestors. What i did here was fusion the recipe. I modofy the recipe using Indian spices.

Here comes the recipe :

  1. 500 gm Chicken cut into small pieces

  2. 200 ml Coconut milk

  3. 2 tbsp Kerisik kelapa

  4. Turmeric leaf (daun kunyit)

  5. Lime leaves (daun limau purut)

  6. 1 tbsp Chicken curry powder

  7. 1 tsp turmeric powder

  8. Salt to taste

  9. 1 tbsp Soy Sauce (optional)

Spices :

  1. 1 Cinnamon stick

  2. 3 Cardamom

  3. 3 Cloves

  4. 1 tsp semi grounded Fennel seeds

For Blended Paste:

  1. 6-7 Shallots

  2. 5 Bird eye chillies

  3. 7-8 Dry red chillies

  4. 2 stalk of Lemon grass

  5. 2 inch Galangal

  6. 1 inch Ginger

  7. 2 cloves Garlic

  8. 2 inch turmeric root

  9. 1 tsp palm sugar

  10. adequate amount of Water

Preparation method:

Since i have earthern pot, so i prefer to use that. Heat 5 tbsp of oil in a pot.

Mean while wash the chicken peaces with turmeric powder and keep aside.

Once the oil hot enough add the spices such as cinnamon, cloves, and cardamom. After 2 seconds, add grounded fennel seeds. Let it splutter for few seconds. Don’t let the seeds burned. Now add the blended ingredients and cook until oil floats. One more thing, please add chicken curry powder together with the blended ingredients. Keep stirring to avoid burning. Cook the paste well till the raw smell goes off.

Once the raw smell off add chicken pieces and stir to well combine. Add 100 ml of coconut milk mix with 400 ml of water. Let the gravy boils for 4 minutes. Then add another 100 ml of coconut milk and let the gravy boils to thick. It will takes about 10 to 15 minutes for the gravy to thick and dry. Remember to keep on stirring and put the flame on medium.

Meanwhile for those prefer to do own kerisik at home, you may prepare it while the gravy is boiling. Just get 3 tbsp of fresh coconut grated and dry roast in a wok for few minutes. Keep stirring until it changes color to brown evenly. Keep aside. Add the kerisik kelapa when the gravy almost to dry out.

 Once the gravy becomes dry, please add chopped lime leaves about 3 leaves and turmeric leaves to add flavor. You must tear the turmeric leaves befoe added into the gravy. Keep stirring for another 5 minutes. Now you may add salt, soy sauce and palm sugar to taste.

Sprinkle with some finely chopped lime leaves for lime fragrant.

Its ready to serve. May serve with, Nasi Lemak, steamed white rice, Ketupat, Lemang or even any roti.

I hardly prepare this dish cause you need to do a lot of preparation and time consuming. Further more, this recipe requires usage of coconut milk which is contains saturated fat which very hard to break off the chains and cannot substitute with any low fat or skimmed milk. The Rendang taste very much depends on coconut milk.

I have try this recipe even using mock meat. The result was awesome.  Next i would like to try this Rendang recipe using prawns. I have tasted it once in a Nasi Lemak shop. Why not give it a try myself? Till then enjoy the Rendang recipe and please post your comments. Thank you!

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#Chickenvarieties #GravyorCurries #Malaysianfavourites