Description
This Easy Malaysian Chicken Rendang is a rich and flavorful dish, perfect for those who love a spicy kick combined with the creaminess of coconut milk.
Ingredients
Scale
- 30g dried chillies – wash
- cut and soak
- 65g desiccated coconut – toasted and grind to a paste
- 1.5 kg chicken pieces
- 3 stalks lemongrass (90g)
- 300g red onion – coarsely chopped
- 25g garlic
- 35g ginger
- 20g galangal( I used frozen galangal)
- 2 cups coconut milk
- 1 cup coconut cream
- 3 small turmeric leaves (slice)
- 3 teaspoon salt (add more
- to taste)
- 3 teaspoon sugar (add more
- to taste)
Instructions
- Soak the dried chillies until soft, then blend with garlic, ginger, and galangal to form a paste.
- In a large pot, cook the blended paste over medium heat until fragrant.
- Add the coarsely chopped red onions and lemongrass, sauté until the onions are translucent.
- Stir in the chicken pieces and coat them well with the spice mixture.
- Pour in the coconut milk and cream, then add the toasted and ground coconut and turmeric leaves.
- Season with salt and sugar, adjusting to taste.
- Bring to a boil, then reduce heat and simmer until the chicken is cooked and the sauce thickens, about 30-40 minutes.
Notes
For a deeper flavor, let the rendang simmer longer. Serve with rice or flatbreads.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner, Main Course
- Method: Stovetop, Slow Simmer
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 7 g
- Sodium: 1,020 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 47 g
- Cholesterol: 165 mg
Keywords: Easy Malaysian Chicken Rendang, Chicken Rendang, Malaysian Cuisine, Spicy Chicken Recipe