Mains
Poultry
Malaysian
Chicken Rendang

3-4

35 min

Bahan-bahan

Spice paste 

  • 3 lemongrass stalks 
  • 1 inch piece of ginger 
  • 4 cloves of garlic 
  • 4 shallots 
  • 1 tsp chili flakes 
  • 125ml or 1/2 cup water

Chicken 

  • 6 chicken thighs, diced 
  • Pepper 
  • 1 tbsp olive oil
  • 1 cinnamon stick 
  • 1 star anise 
  • 3 cloves 
  • 1 lemongrass, sliced and smashed 
  • 3 cardamom pods 
  • 1 tsp turmeric 
  • 2 tsp chilli powder 
  • 250ml or 1 cup coconut milk
  • 250ml or 1 cup water 
  • Juice of 1 lime 
  • 3 tbsp desiccated coconut flakes 
  • Salt and pepper 
Needed kitchenware
  • Blender
Cara penyediaan

1.

Add all of the spice paste ingredients to a blender and blend until combined.

2.

Season the chicken with pepper.

3.

Heat 1 tbsp olive oil over medium high heat in a large pan.

4.

Once hot, add the chicken and sear on both sides.

5.

Add in the spice paste, cinnamon stick, star anise, cloves, lemongrass, cardamon, turmeric and chilli powder. Stir to combine.

6.

Add the coconut milk, water and lime juice. Stir to combine, bring to a boil and then reduce to a simmer.

7.

Simmer for about 30 minutes.

8.

Add the coconut flakes, season to taste, and serve hot with veggies!

9.

10.

11.

12.

Tip

Cost-saving tips

Halal Friendly
Kosher Friendly

Abbi

Ketua Chef

Salin pautan ke resipi

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