Petitchef

Chicken rendang

Main Dish
4 servings
15 min
30 min
Very Easy
A well-flavored chicken, it'll help you improve the way you cook.

Ingredients

Number of serving: 4
1 Whole Chicken, cut into smaller pieces

1/2 Cup Unsweetened Desiccated Coconut

300 ml Coconut Milk

2 Pandan Leaves, knotted

3 Stalk lemongrass, bruised

Sea Salt To Taste


Spice Paste :

10 Shallots (about 120 g), peeled

4 Cloves Garlic

3 Lemongrass, white part only

50 g Ginger

15 g Galangal

10 g Fresh Turmeric

20 g Dried Chilies, soaked

Preparation

  • Combine the spice paste and blend until fine.
  • In a large pot, add the chicken pieces with coconut milk, lemongrass, Pandan leaves and spice paste. Bring it to a boil and reduce the heat. Stir well and simmer for about 25-30 minutes.
  • Meanwhile, dry fry the desiccated coconut on low heat until light golden brown. Let it cool completely and blend until fine.
  • Then mix in the ground coconut into the chicken mixtures. Continue to cook for another 15-20 minutes or until the chicken is fully cooked and the sauce is thicken.
  • Serve warm.

Photos

Chicken Rendang, photo 1Chicken Rendang, photo 2Chicken Rendang, photo 3




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