Food especially fabulous food plays a big part in Hari Raya (Eid) celebrations. Here, I am sharing a delicious Hari Raya recipe – Malaysian Chicken Rendang which you can proudly serve to your loved ones and guests and you can be sure there will never be enough once they start savouring it. This is an amazing chicken stew with spices and coconut milk and further deeply flavoured by toasted coconut. It is a well-loved dish in Malaysia and a must have dish for this festive season.
Republished from www.huangkitchen.com
- 1.5 kg chicken, cut into bite size
- 1 cup grated coconut, for kerisik
- 1 thick coconut milk (santan)
- 30 gram palm sugar, coarsely chopped
- 1/2 cup vegetable oil
- 1 tbsp salt, to taste
- 1 galangal (lengkuas) 2.5cm, peeled and crushed
- 3 stalks lemongrass (serai), crushed
- 1 turmeric leaf (daun kunyit), crushed
- 1 turmeric leaf (daun kunyit), finely sliced
- 2 kaffir leaves, crushed
- 2 kaffir leaves, finely sliced
Ingredients to be ground (A)
- 5 red chillies, seeded
- 20 dried chillies, soaked and seeded
Ingredients to be ground (B)
- 20 shallots, peeled
- 5 clove garlic, peeled
- 5 candlenuts (buah keras)
- 1 galangal (lengkuas), 2.5 cm knob, peeled
- 1 ginger, 2.5 cm knob, peeled
- 1 turmeric (kunyit), 2.5 cm knob, peeled
- 3 stalks lemongrass (serai)
1. First wash chicken and cut into big pieces and season with salt. Cut all the spice ingredients to prepare for blending or pounding into paste.
2. Remove seeds from dried red chillies and soak in hot water till soft. Remove seeds from red chillies and cut into smaller pieces. Blend them into a coarse paste.
3. Place all the cut spices into a blender with a little water added and blend into a coarse paste.
4. Also clean and crush another 3 lemongrass and a piece of galangal. Then shred turmeric and kaffir leaves finely using a sharp knife.
5. To cook the rendang dish, first saute the crushed lemongrass and galangal until fragrant. Then add in blended paste. Fry until aromatic and the oil begins to separate, about 5 to 10 minutes.
6. At this point, add in chicken pieces and fry till the meat are well coated with the spice. Add thick coconut milk and crushed kaffir and turmeric leaves. Next, add palm sugar. Continue stirring as you bring the curry to a boil.
7. Then lower heat to low and leave to simmer UNCOVERED for 30 minutes.
8. Meanwhile, dry fry freshly grated coconut under medium low heat until it is well toasted and aromatic, about 10 minutes. Then pound the toasted coconut in a mortar. Set aside to cool before use.
9. Add toasted coconut and incorporate into the chicken gravy. Then, add in shredded kaffir and turmeric leaves. Add in salt and adjust taste accordingly. Continue to cook till the gravy is thick and reduced. And we’re done!
10. Serve directly from the wok garnished with a sprinkling of shredded turmeric leaves. Can be served hot or cold with plain, coconut milk or even glutinous rice too. So Enjoy!