Ayam rendang-chicken in spicy gravy

Main Dish
4 servings
15 min
45 min
Very Easy


Number of serving: 4

Spicy Paste:

12 dried chillie pepper -soaked seeds discarded

1 cup shallots

2 tablespoons ginger garlic paste

2 tablespoons grated coconut roasted

1 whole chicken cut

1 tablespoons curry powder mixed with 1 teaspoon warm water to form a thick paste

1 cocount grated and mixed with 2 cups water

1 cup chopped onions

2 tomatoes chopped

chopped coriander leaves

salt to taste.

Whole spices:

1 cinnamon stick

3 cardamon pods

3 whole cloves

3 star anise

2 bay leaves

2 lime leaves

1 stem lemongrass crushed

1 teaspoon cumin seeds

1 teaspoon mustard seeds


  • Spicy Paste:
    Grind the ingredient into a very smooth past an set aside.
  • Heat a heavy bottomed wok with 3 tablespoons oil and splutter the whole spices till fragrant followed by the chopped onions.
  • As the onions turns to brown add the chopped tomatoes and saute until they soften.
  • Add the grind paste. Fry until the oil starts to separate. Finally add the chopped chicken and curry paste.
  • Cover and cook till the chicken becomes tender. Meanwhile squeezes out the milk from the coconut mixture and add to the chicken.
  • Once the gravy thickens add the chopped coriander leaves and adjust the level of salt.Transfer to a serving platter.

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