Chicken Curry Rendang
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Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
Rendang Paste
  • 5 tablespoon olive oil
  • 2 tablespoon chopped garlic
  • 10 Shallots (about 60g)
  • 10g Ginger
  • 4g Turmeric
  • 10g galangal
  • 2 Lemongrass (White Part Only)
  • 5 to 10 chili padi (depends on individual preference)
  • 5 kaffir lime leaves (leaves only, center vein removed)
  • 1 candlenut
Curry
  • 400g boneless chicken leg (diced, about 2 inches by 2 inches)
  • 200ml coconut milk
  • ½ tablespoon sugar
  • ¼ teaspoon cinnamon powder
  • 2 tablespoon toasted grated coconut
  • 1 teaspoon salt (adjust according to personal preference)
Garnish
  • 3 kaffir lime leaves (finely chopped)
Instructions
Rendang Paste
  1. Add all the ingredients in a blender and blend until smooth
Curry
  1. In a heated saucepan, over medium heat, add in the blended rendang paste and fry until fragrance for about 2 mins
  2. Add in diced chicken and stir fry for another 2 mins
  3. add in coconut milk, sugar and salt. Simmer under medium low heat for about 10 mins
  4. Stir in toasted coconut and ladle the curry chicken into a serving bowl
  5. Garnish with chopped Kaffir Lime leaves and serve with toasted bread, ketupat or hot steamed rice.
Recipe by eckitchensg at http://eckitchensg.com/2015/09/chicken-curry-rendang/