Chicken Rendang

A Malaysian semi-dry chicken curry

• CuisineMalaysian
• CategoryChicken
• CourseMains

Ingredients

• 1 kgChicken maryland
• Spice Paste
• 10Dried chillies
• 6Bird's eye chillies
• 400 gmsShallots
• 50 gmsGarlic
• 50 gmsGinger
• 1Lemon grass stalk
• 25 gmsFresh turmeric
• 50 gmsGalangal
• 1 tbspCoriander seeds
• 1 tspCumin seeds
•  
• 2Star anise
• 6Green cardamom
• 6Cloves
• 1 pieceCinnamon
• 250 mlCoconut milk
• ½ cupGrated coconut
• 1 tspTamarind concentrate
• 1 tbspPalm sugar
• 4Kaffir lime leaves
• Salt
• Oil

Preparation

1. Soak dried chillies in hot water
2. Roast coriander and cumin seeds
3. Grind it with all other spice paste ingredients coarsely
4. Remove chicken skin and cut at joint to make thigh and leg pieces


5. Heat oil and add star anise, green cardamom, cloves and cinnamon and fry till they crackle
6. Add spice paste and fry for 15 minutes
7. Add chicken, salt, palm sugar, grated coconut, tamarind concentrate with 2 cups of water and simmer
8. When chicken is nearly cooked, add coconut milk and kaffir lime leaves