Rendang Ayam - Indonesian Chicken Rendang
An easy recipe to prepare Indonesian style rendang. The same recipe for the chicken rendang can be used to prepare beef, pork, eggs, and even young jackfruit.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 chicken leg quarters
- 1 teaspoon turmeric
- 1 teaspoon salt
- 3 tablespoon oil
- 6 kaffir lime leaves, remove the ribs
- 3 lemongrass, bruised and knotted
- 1 can (400 ml) coconut milk
- 400 ml water
- 1 tablespoon (~ 25 gram) tamarind + 4 tablespoon hot water, mix into a thick paste and strained
- 1 teaspoon salt
- 1/2 tablespoon sugar
- 100 gram shallot
- 3 cloves garlic
- 5-10 fresh red chilies (use fresno, or bird eye), seeded
- 1 inch ginger
- 1 inch galangal
- 1 teaspoon turmeric powder (or 1 inch fresh turmeric)
- 1 teaspoon coriander powder
Instructions
- 1
Rub chicken leg quarters with the 1 teaspoon of turmeric and 1 teaspoon of salt. Set aside for 15 minutes.
- 2
Heat oil in a wok and sauté spice paste, kaffir lime leaves, and lemongrass until fragrant. About 5 minutes.
- 3
Add in the chicken leg quarters, and cook until no longer pink.
- 4
Add coconut milk, water, strained tamarind paste, salt, and sugar. Stir briefly to mix, and bring to a boil. Reduce heat to a simmer and continue cooking, uncovered, until the sauce is almost dry and clings to the chicken quarters.
- 5
Turn off heat. Transfer to a serving plate and serve with steamed white rice.