Name: Chicken Rendang
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 4 servings
Ingredients: 70 g vegetable oil; 200 g shallots; 4 cloves garlic; 4 stalks fresh lemongrass, white part only, cut into 3cm length (keep the green part for (C)); 5 candlenuts (buah keras); 15 dried chillies, rinsed, deseeded and soaked to soften; 20 g fresh galangal (lengkus), peeled; 20 g fresh turmeric, peeled; 20 g fresh ginger; 1 cinnamon stick; 1 tsp ground cumin; 1 tsp ground fennel; 1 tsp black pepper; 1 tbsp coriander; 6 tsp vegetable oil; 550 g boneless or bone-in chicken breasts or thighs, cut into 4cm; 150 g fresh coconut milk or 200 g Kara coconut milk; 2 fresh turmeric leaves, trimmed and shredded; 2 tbsp brown sugar or sugar melaka (to taste); 2 tsp salt; 240 ml water; 150 g toasted coconut, toasted until golden brown (kerisik)

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AuthorLe-ThermiqueCategoryMain DishesDifficultyBeginner

Yields4 Servings

Prep Time15 minsCook Time23 minsTotal Time38 mins

INGREDIENTS :

(A) Spice Paste

70 g vegetable oil

200 g shallots

4 cloves garlic

4 stalks fresh lemongrass, white part only, cut into 3cm length (keep the green part for (C))

5 candlenuts (buah keras)

15 dried chillies, rinsed, deseeded and soaked to soften

20 g fresh galangal (lengkus), peeled

20 g fresh turmeric, peeled

20 g fresh ginger

1 cinnamon stick

1 tsp ground cumin

1 tsp ground fennel

1 tsp black pepper

1 tbsp coriander

(B) To Fry

6 tsp vegetable oil

(C)

550 g boneless or bone-in chicken breasts or thighs, cut into 4cm

150 g fresh coconut milk or 200 g Kara coconut milk

2 fresh turmeric leaves, trimmed and shredded

2 tbsp brown sugar or sugar melaka (to taste)

2 tsp salt

240 ml water

(D)

150 g toasted coconut, toasted until golden brown (kerisik)

COOKING METHODS:

- Place in desiccated coconut and spread evenly in the baking tray lined with baking paper until golden brown.
Settings: Timer: 15 Minutes / Temperature: 180°C

- Place in the mixing jar and grind. Press TURBO.
Settings: Timer: 3 Seconds

- Add (A) spice paste ingredients and blend twice until you satisfy the texture and all the ingredients fully blend.
Settings: Timer: 20 Seconds / Speed: 10

- Scrape down the jar side.

Add (B) vegetable oil into mixing jar to saute.
Settings: Timer: 6 Minutes / Speed: 2 / Temperature: 120°C / Heat Power: 6

- Add (C) ingredients, then start saute..
Settings: Timer: 15 Minutes / Speed: 1 / Temperature: 110°C

- Place in the (D) kerisik, then continue to saute.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 110°C

Tips:
- The toasted coconut acts to thicken the curry to give it a thicker texture. It also gives the chicken curry (rendang) an added nutty aroma.

- Serve hot with steamed rice, pasta or bread.

Nutrition Facts

4 servings

Serving size

dishes

Amount per serving
Calories853

% Daily Value *
Total Fat 60.9g79%
Saturated Fat 26.4g132%
Cholesterol 122mg41%
Sodium 145mg7%
Total Carbohydrate 34.6g13%
Dietary Fiber 8.4g30%
Total Sugars 9.2g
Protein 47.3g

Calcium 9mg1%
Iron 71mg395%
Potassium 1140mg25%
Vitamin D 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients
INGREDIENTS :
(A) Spice Paste
70 g vegetable oil
200 g shallots
4 cloves garlic
4 stalks fresh lemongrass, white part only, cut into 3cm length (keep the green part for (C))
5 candlenuts (buah keras)
15 dried chillies, rinsed, deseeded and soaked to soften
20 g fresh galangal (lengkus), peeled
20 g fresh turmeric, peeled
20 g fresh ginger
1 cinnamon stick
1 tsp ground cumin
1 tsp ground fennel
1 tsp black pepper
1 tbsp coriander
(B) To Fry
6 tsp vegetable oil
(C)
550 g boneless or bone-in chicken breasts or thighs, cut into 4cm
150 g fresh coconut milk or 200 g Kara coconut milk
2 fresh turmeric leaves, trimmed and shredded
2 tbsp brown sugar or sugar melaka (to taste)
2 tsp salt
240 ml water
(D)
150 g toasted coconut, toasted until golden brown (kerisik)

Directions
COOKING METHODS:
1
- Place in desiccated coconut and spread evenly in the baking tray lined with baking paper until golden brown.
Settings: Timer: 15 Minutes / Temperature: 180°C

- Place in the mixing jar and grind. Press TURBO.
Settings: Timer: 3 Seconds

2
- Add (A) spice paste ingredients and blend twice until you satisfy the texture and all the ingredients fully blend.
Settings: Timer: 20 Seconds / Speed: 10

- Scrape down the jar side.

3
Add (B) vegetable oil into mixing jar to saute.
Settings: Timer: 6 Minutes / Speed: 2 / Temperature: 120°C / Heat Power: 6

4
- Add (C) ingredients, then start saute..
Settings: Timer: 15 Minutes / Speed: 1 / Temperature: 110°C

5
- Place in the (D) kerisik, then continue to saute.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 110°C

Tips:
- The toasted coconut acts to thicken the curry to give it a thicker texture. It also gives the chicken curry (rendang) an added nutty aroma.

6
- Serve hot with steamed rice, pasta or bread.

Notes

Chicken Rendang
Ingredients Directions

Ingredients

Directions

Notes

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