Name: Chicken rendang
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: En
Ingredients: 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; 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

Ingredients

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

Preparation15 min

Cook time30 min

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.