Description
- A flavorful and aromatic Easy Malaysian Chicken Rendang, perfect for a hearty meal.
Ingredients
Scale
- 30g dried chillies – wash
- cut and soak
- 65g desiccated coconut – toasted and grind to a paste (watch my how to video)
- 1.5 kg chicken pieces
- 3 stalks lemongrass (90g)
- 300g red onion – coarsely chopped
- 25g garlic
- 35g ginger
- 20g galangal( I used frozen galangal)
- 2 cups coconut milk
- 1 cup coconut cream
- 3 small turmeric leaves (slice)
- 3 teaspoon salt (add more
- to taste)
- 3 teaspoon sugar (add more
- to taste)
Instructions
- Soak the dried chillies in water for a few hours, then blend with garlic, ginger, and galangal to form a paste.
- In a large pot, heat the coconut cream and add the chicken pieces, cooking until they start to brown.
- Add the blended paste, chopped onions, and lemongrass to the pot, stirring well.
- Pour in the coconut milk and bring to a simmer, then cook on low heat for about 30 minutes or until the chicken is tender.
- Add toasted desiccated coconut, turmeric leaves, salt, and sugar, stirring to combine and adjusting to taste.
- Serve hot with rice or bread.
Notes
Feel free to adjust the spice level by adding more or fewer dried chillies.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner, Main Course
- Method: Stovetop, Slow Simmer
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 7 g
- Sodium: 1,020 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 47 g
- Cholesterol: 165 mg
Keywords: Easy Malaysian Chicken Rendang, Chicken Rendang, Malaysian cuisine, flavorful chicken, rendang recipe