Ramadan Recipes: Chicken Rendang
A Delicious Malaysian Dish to Elevate Your Iftar Spread
Chicken Rendang, a beloved dish hailing from Malaysia, is a perfect addition to your Ramadan iftar menu. Bursting with rich flavors and aromatic spices, this slow-cooked chicken dish promises to tantalize your taste buds and satisfy your hunger after a day of fasting.
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This recipe was crafted by our esteemed culinary advisor, Chef Sarah.
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This article was previously published on UAE Moments.To see the original article, click here
Ingredients
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- 15 Minutes
- 6 Serving
- 300 Calories
- 1 kg chicken, cut into pieces
- 400 ml coconut milk
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 turmeric leaves (optional)
- 2 tablespoons tamarind paste
- 3 tablespoons grated coconut, toasted
- 3 tablespoons oil
- Salt, to taste
Chicken Rendang
- 10 shallots
- 6 cloves garlic
- 5 red chilies, deseeded
- 2 inches ginger
- 2 inches galangal
- 1 inch turmeric
Spice Paste
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Method & Directions
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- 90 Minutes
- Prepare the Spice Paste
تم نسخ الرابطBlend shallots, garlic, red chilies, ginger, galangal, and turmeric into a smooth paste using a food processor or mortar and pestle.
- Cook the Spice Paste
تم نسخ الرابطHeat oil in a large pan over medium heat. Add the spice paste and sauté until fragrant, about 5-7 minutes.
- Add Chicken
تم نسخ الرابطAdd the chicken pieces to the pan and cook until they are browned on all sides, stirring occasionally.
- Simmer with Coconut Milk
تم نسخ الرابطPour in the coconut milk and add lemongrass stalks, kaffir lime leaves, turmeric leaves (if using), and tamarind paste. Stir well to combine.
- Slow Cook
تم نسخ الرابطReduce the heat to low and let the chicken simmer in the coconut milk mixture for about 1-1.5 hours, or until the sauce thickens and the chicken becomes tender.
- Toast Grated Coconut
تم نسخ الرابطWhile the chicken is simmering, toast the grated coconut in a dry pan over medium heat until golden brown and fragrant.
- Finish and Serve
تم نسخ الرابطOnce the chicken is cooked and the sauce has thickened, remove from heat. Sprinkle toasted coconut over the chicken rendang before serving. Enjoy with steamed rice or roti.