D'Open Kitchen

COOKING FOR THE SOUL

Chicken Rendang

Name: Chicken Rendang
Prep time: 20 min
Cook time: 30 min
Ingredients: 5 cloves Garlic; 8 each Shallot (asian variety); 1 tbsp Ginger; 1 tbsp Galangal; 1 tbsp Turmeric; 100 grams Chilli Paste; 2 sticks Lemongrass; 2 each Candlenuts; 1 stick Cinnamon; 2 each Cardamon (pods); 2 each Kaffir Lime (Shredded); 1 kg Chicken (approx size 14); 1/2 cup Grated Coconut (fresh); 2 each Potatoes; 300 ml Water; 200 ml Coconut Cream; 1 tbsp Sugar; 1 tsp Salt; 1 tsp Chicken Seasoning Powder; 5 tbsp Oil

Recipe by

Trish yee

Chicken rendang is a traditional malay dish that is chicken stew with exotic spices and simmered in coconut cream. People often mistaken chicken rendang to be the same as chicken curry. They are similar in flavor as they uses the same kind of spices in their recipes. Chicken curry is a soup-like curry with lots of gravy while rendang is a thick stew with little gravy. Which is your favourite?

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Prep Time 20

Cook Time 30

Course Main Course

Cuisine Malay

Servings people

Calories 539 kcal

Equipment

Food Processor
Deep Wok

Ingredients

Rendang Paste

5 cloves Garlic
8 each Shallot asian variety
1 tbsp Ginger
1 tbsp Galangal
1 tbsp Turmeric
100 grams Chilli Paste
2 sticks Lemongrass
2 each Candlenuts

Other Aromats

1 stick Cinnamon
2 each Cardamon pods
2 each Kaffir Lime Shredded

Main Ingredients

1 kg Chicken approx size 14
1/2 cup Grated Coconut fresh
2 each Potatoes
300 ml Water
200 ml Coconut Cream
1 tbsp Sugar
1 tsp Salt
1 tsp Chicken Seasoning Powder
5 tbsp Oil

Instructions

Using a pestle and mortar (or food processor), blitz all the paste ingredients together. Set aside.
Using a dry frying pan, slowly on medium low heat, toast off your fresh coconut, until brown and crumbly. Set aside.
Blitz your dried and brown fried coconut into a paste.
Peel and cut potatoes into chunks. Portion your chicken (keep your bones on!)

Frying to Stew

In a big wok or pot or medium high heat, add oil and paste and fry until aromatic.
Reduce the heat to medium and add your potatoes and fry for a further few minutes.
Add Chicken portions and continue frying for a few minutes.
Fill in water/stock and other spices. Bring the heat down to simmer and let the mix stew for about 30 mins.

To Finish

When chicken and potatoes are cooked, add coconut cream, grated coconut, salt, sugar, pepper and simmer to thick consistency
Garnish and Serve with garnishes.

Notes

You can replace chicken with beef for beef rendang recipe.

For vegetarian option, you can refer to our recipe; Brinjal Rendang

Nutrition

Calories: 539kcal

Keyword coconut, curry, spicy

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.