Time: 30 minutes.
[Warning: This dish is not regarded as curry in the Southeast Asia regions!]
The chicken rendang is my favourite Malaysian dish. However, the interesting part of this dish is that it does not require any typical curry spices besides turmeric. If you have been following our blog for quite some time, you may realize that the chicken rendang show some resemblance to Kapitan Chicken. However, I can assure you these are 2 completely different dishes with totally different taste. Malaysians can become quite violent if they feel you are insulting their food…. (Joking!)
The rendang is mainly eaten by the Malays during special occasion especially Ramadhan. Besides chicken, it is also quite common to see beef or mutton rendang. This dish is believed to originate from West Sumatra and invented by the Minangkabau etnics. Rendang is commonly found in Indonesian and Malaysian cuisines although there are still occasionally dispute about how one should cook the rendang – for the sake of my blog, I refuse to talk more about this topic here (*chuckles).
Although some culinary experts tend to identify rendang as a type of curry, it is usually not regarded as such by the locals. The rendang is much richer in flavour and much drier without much gravy – criteria that are essential in defining curry.
- 1/2 medium onion
- 2 shallots [Alt: 1/2 medium onion]
- 3 cloves of garlic
- 2 lemongrass with white and green parts intact
- 1 inch galangal
- 1 inch ginger
- 2 red chilli (Adjustable)
- 1 inch live turmeric [Alt: Turmeric powder]
- [Optional] 2 candlenuts
- 700g chicken drumlets
- 2 tbs grated coconut
- 1 freshly chopped turmeric leaf
- 2 tbs cili kisar
- 4 kaffir lime leaves
- 100 ml coconut milk [Alt: Milk]
- 1 piece of asam gelugur (shrimp paste)
- 1/2 tsp salt
- 1 tsp sugar
1. Blend all the ingredients mentioned above and you will obtain a golden yellow paste as shown below.
2. Now let us move on to prepare our kerisik. Kerisik means roasted coconut. What we are going to do next is to toast our grated coconut till they become toasted brown. Heat up a pan without any oil and lightly fry them for around 5 – 7 minutes until they turn brown. Put your kerisik aside for later use.
3. Heat up the pan with a generous amount of oil over a medium flame. Pour in the blended paste. Saute the paste for around 5 – 10 minutes until pecah minyak (oil splitting). Add in the cili kisar and lime leaves and mix well.
4. Put the chicken in. Saute them till they are slightly cooked and shrink. Pour in the coconut milk, kerisik and asam gelugur. Continue stir fry for another 15 minutes until the chicken are cooked.
5. The chicken are cooked now and it is time to put in the chopped turmeric leaves. Season with some salt and sugar to taste. (I skipped the turmeric leaves this time because my guests are allergic to them.)
The chicken rendang is a must-cook during the Ramadhan or special occasion. The fragrance of coconut coming through the spices and sweetness of chicken is the ultimate extravaganza for your tastebuds!
Enjoy a more coconut-y and creamy Nyonya Malaysian curry (Easier and cheaper too)? Come on! Click here and try our Kapitan Chicken this instance!
What do you think of our recipe? Comment below and share them with us!