I made this dish for dinner the other night. While my boys were having diced chicken, shrimp and corn kennel medley, Richard and I were enjoying rendang chicken. It was so mouth watering good with a bowl of steamed rice! Rendang chicken was one of the dishes I learned from a cooking class couple of years ago. I am proud of it as I made it all from scratch including the rendang paste. Just like many other Southeast Asian food, it took me quite some time to cook the chicken, mainly because to thicken the sauce and to cook the meat throughly… the result is worthy nevertheless.
Rendang Chicken Recipe (serves 4-6 people)
8 pieces chicken pieces (legs, thighs, wings, breasts)– trim off extra fat
1 can coconut milk (14oz)
salt to taste
2 stalks lemon grass– use only the white part, bruise or cut into 2 inch length with some slits
2-3 tbsp tamarind juice
3-4 tbsp sambal chili paste ( or use 20-30 red dried chilies pre-soaked in water)
15 small shallots
1/2 inch galangal
1 inch ginger
6-8 cloves garlic
- Make rendang paste: grind all paste ingredients in blender until smooth, adding enough water to facilitate blending.
- Heat oil in deep frying pan and fry rendang paste and lemon grass until fragrant and the paste is quite dry. Add 1/4 can of coconut milk and salt and cook until the paste is bubbly and oil starts to come out. (Do not attempt to fry paste with lots of oil even it looks a little dry because more oil will form later when chicken is cooking in coconut milk).
- Add in chicken, stir till the meat is lightly brown on the outside. Add remaining coconut milk and cook until the gravy is thick and chicken is cooked thoroughly. Stir occasionally to prevent burning. Add tamarind juice and cook until oil appears. Dish out and serve hot with steamed rice.