Chicken Rendang Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil and sauté the chopped onions until golden brown.
• STEP 2.Add the chicken pieces and cook until they are browned on all sides.
• STEP 3.In a blender, combine the shallots, garlic, ginger, lemongrass, galangal, turmeric, and red chilies. Blend until smooth.
• STEP 4.Add the blended spice mixture to the pot and cook for a few minutes until fragrant.
• STEP 5.Pour in the coconut milk and add the kaffir lime leaves and cinnamon stick. Stir well.
• STEP 6.Cover the pot and simmer on low heat for about 1.5 to 2 hours, or until the chicken is tender and the sauce has thickened.
• STEP 7.Stir occasionally to prevent sticking and burning.
• STEP 8.Once the chicken is cooked, remove the cinnamon stick and kaffir lime leaves.
• STEP 9.Serve the Chicken Rendang hot with steamed rice.
• STEP 10.Garnish with fresh cilantro leaves, if desired.

Cooking Tips

• For a spicier rendang, add more red chilies or chili powder.
• If you prefer a milder flavor, reduce the amount of red chilies or omit them altogether.
• To save time, you can use pre-made rendang paste instead of blending the spices from scratch.
• Leftover Chicken Rendang can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a microwave or on the stovetop before serving.

Storage and Serving

• Store leftover Chicken Rendang in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a microwave or on the stovetop before serving.
• Serve the Chicken Rendang hot with steamed rice and garnish with fresh cilantro leaves, if desired.