Rendang Ayam: Chicken Rendang (Chicken Braised in Spiced Coconut Milk)

Method8 steps · about 1 hr 30 min

1. 1

   Step 1: Rest the portioned chicken in 1000 ml water with some salt and juice from the lime (1) for 15 minutes in the refrigerator. Drain the chicken and discard the resting liquid.

   Refrigerate chicken in lime-salt liquid · 15 minUses Half a chicken, cut into portions · 1 lime, juiced · 1000 ml water for chicken resting liquid · Some salt for resting liquid

2. 2

   Step 2: Dilute the coconut cream (200 ml) in 500ml water.

   Uses 200 ml coconut cream · Remaining 500 ml water to dilute coconut cream

3. 3

   Step 3: Blend into a fine paste: chillies, galangal (2 inches), ginger (2 inches), garlic (3 cloves), and red onion (1).

   Uses 7 chilies (big red variety), sliced · 2 inches galangal, sliced · 2 inches ginger, sliced · 3 cloves garlic, roughly chopped · 1 large red onion, roughly chopped

4. 4

   Step 4: In a wok, heat the vegetable oil (3 tbsp) over medium heat. Add the blended paste and sauté until it thickens and starts to become dry.

   Sauté rendang paste until thick and starting to dryUses 3 tbsp vegetable oil · chicken-rendang spice paste

5. 5

   Step 5: Add the lemongrass (2 stalks), lime leaves, coriander powder (½ tsp) and turmeric powder. Mix well.

   Uses fried chicken-rendang spice paste · 2 stalks lemongrass, sliced and bruised · 3 kaffir lime leaves · ½ tsp coriander powder · Pinch of turmeric powder

6. 6

   Step 6: Add the diluted coconut cream. Bring to a boil.

   Uses fried rendang paste and herbs · diluted coconut cream

7. 7

   Step 7: Add the drained chicken and salt to taste (to taste), then reduce to medium-low heat. Cook for about 45 minutes to 1 hour, until the thickest chicken reaches 74°C (165°F) and the liquid has reduced to a thick paste. Stir occasionally to prevent sticking as the coconut thickens.

   Braise Chicken · 60 minUses boiling spiced coconut curry · drained lime-salt rested chicken · Salt to taste in curry

8. 8

   Step 8: Turn off the heat and serve.

   Uses cooked chicken in thick rendang paste