Chicken Rendang

Chicken Rendang (serves 10)

Ingredients:

2kg Chicken cut into 20 pieces

Paste (Add water 500ml later)

Galangal 2 inches

Ginger 30 gm

Garlic 20 gm

Red onion 30 gm

Fresh turmeric 30 gm

Screw pine leaf (Pandan) 30 gm

Lemon grass 20 gm

Kaffir Lime leaf 10 gm

Cardamom 10 gm

Cinnamon 1 stick

Clove 4 nos

Star anise 2 nos

Chili paste 50 gm

Chicken curry powder 30 gm

Chili powder 20 gm

Coconut milk 100 ml

Dry coconut 30 gm

Cooking oil 40 gm

Salt & Sugar for seasoning

Tamarind juice 30 ml

Turmeric leaf 2 pcs

Marinade

Chili powder 20gm

Galangal 20 gm

Old Ginger 1 inch

Garlic 20 gm

Red onion 30 gm

Fresh turmeric 30 gm

Method

1. Make the marinade and marinade chicken for at least 3 hours or overnight in fridge.

2. Fried the marinade chicken in medium heat for 10 minutes or half cooked.

3. Use the same oil and cook in medium heat add in kaffir lemon leaf, lemon grass, screw pine leave, cardamom, cinnamon, clove, and star anise. Fry it lightly.

4. Then add the blended paste, stir till it’s cooked. Add in the chili paste[chili gelling] stir and add in the chicken curry powder and stir till cooked, add in dry coconut and coconut milk.

5. Add in the tamarind juice add in 500ml of water then add salt and sugar

6. When the paste has been cooked, add in the chicken and let it to simmer till cooked.

7. Lastly add the turmeric leave.