Spicy Chicken Rendang

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Asian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 1 - whole chicken, cleaned and cut into 16-20 pieces
  • 700 ml - thick coconut milk
  • 1/2 bowl - oil
  • 3 sticks - cinnamon
  • 2 - cloves
  • 3 - cardamoms
  • 3 - star anise
  • For the paste: 20 - dried chillies, cut and soaked in warm water and seeds removed
  • 15 - shallots
  • 10 cloves - garlic
  • 2 cm piece - ginger
  • 2 cm piece - galangal
  • 3-4 - lemon grass
  • 3 tbsp - coriander seeds
  • 2 tbsp - cumin seeds
  • 2 tbsp - fennel seeds
  • 2 tbsp - aniseed
  • 10 - candle nuts
  • For seasoning: 3 tbsp - coconut paste
  • 5 tbsp - tamarind puree
  • 3 tbsp - sugar
  • 3 - turmeric leaves, shredded
  • salt to taste

How to Make Spicy Chicken Rendang

  • Put the chicken in a large bowl and marinate with the paste. Leave for 20 minutes.
  • Heat a wok with oil and saute the cinnamon, cloves, star anise and cardamoms for a few minutes.
  • Add the chicken with the marinade. Mix well and cook on low flame until the water dries up.
  • Add coconut milk, stirring at regular intervals and cook until the chicken becomes tender.
  • Add the seasoning ingredients and boil for a while.

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