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Recipe: Chicken Rendang by Asian Food Channel

A specialty Malaysian dish, this dry chicken curry is slow cooked, resulting in a fragrant and tender chicken. Here’s how to do this at home.

50 mins needed (10 mins for preparation, 40 mins for cooking)

Ingredients

Serves 2-4 people

  • 1 kg chicken, cut into pieces
  • 3 Tbsp kerisik (toasted coconut, store bought)
  • 9 shallots, chopped
  • 15 red chili, chopped
  • 10 red chili padi, chopped (optional)
  • 100 g garlic, chopped
  • 40 g ginger
  • 40 g turmeric, chopped (can be substituted with 15 g turmeric powder)
  • 40 g galangal, chopped
  • 2 stalks lemongrass (white portion only)
  • 2 Tbsp coriander seeds
  • 2 Tbsp cumin seeds
  • 10 lime leaves
  • 1 turmeric leaf
  • 300 ml coconut milk (substitute with yogurt for a healthier alternative)
  • 6 Tbsp raisins, chopped
  • 1 Tbsp butter
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Step 1 – Blend spice paste

  • Lightly toast coriander & cumin seeds on a pan then remove.
  • Roughly chop chilies, ginger, turmeric and galangal
  • Blend the toasted seeds, lemongrass, ginger, turmeric, galangal, red chili and red chili padi. Use a little water to help the blender along into a paste.
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