Chicken Rendang
Chicken Rendang is a dry chicken curry dish and is one of the superstar dish in Malaysian cooking. It is very rich in flavours and spices. We’re working the Thermomix for this recipe, do check them out at https://thermomix.com.my/ to learn more!
Prep Time
Cook Time
Total Time
Type
Quick & Easy
Difficulty
Novice
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Ingredients
| 5 Garlic cloves | |
| 8 Small red onion | |
| 2 Big Green Chilli | |
| 7 Chilli padi | |
| 1 inch Fresh Ginger | |
| 1 inch Fresh Galangal | |
| 4 Stalks Lemongrass | |
| 3 tbsp Cooking oil | |
| 50g toasted shredded coconut | |
| 2 Stalks lemongrass bruised | |
| 4 Kaffir leaf | |
| 100ml Coconut milk | |
| 2 tbsp Brown sugar | |
| 1 tsp salt | |
| 2 tsp Tamarind paste | |
| 1 Whole chicken cut into 9 pieces |
Instructions
- In the Thermomix add the garlic, red onion, green chilli, chilli padi, ginger galangal lemongrass and blend for 30 secs.
- Open the cover and scrape the side, replace the cover and blend for another 30 secs.
- Open the cover and add the cooking oil, shredded coconut, lemongrass (bruised) and the Kaffir leaves. Clove and heat at 120 Celcius for 8 mins.
- Open the cover and scrape the sides then add the coconut milk, brown sugar, salt and tamarind paste. Close and cook for another 5 mins at 120 celcius.
- Open the cover and add the whole chicken cut in 9 pieces. Close the cover and cook for 14 minutes on Varoma.
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