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Spicy asian chicken rendang
Spicy asian chicken rendang

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We hope you got benefit from reading it, now let’s go back to spicy asian chicken rendang recipe. To cook spicy asian chicken rendang you need 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Spicy asian chicken rendang:
  1. Take 2 whole chicken (cut into 12pieces each chicken)
  2. You need 5 piece onions
  3. Prepare 4 clove garlic
  4. Prepare 2 thumbs size ginger
  5. Provide 2 thumbs size blue ginger or galangal)
  6. Use 1 thumb size yellow ginger
  7. Take 2 stalk lemongrass (choped to blend)
  8. Use 2 tbsp chili paste
  9. Use 2 stalk lemongrass
  10. Get 5 lime leaves (kaffir leaves)
  11. Take 2 tumeric leaves
  12. Get 1 tbsp tamarind sauce
  13. You need 1 tbsp sugar (or lesser)
  14. Provide 1 salt
  15. Take 500 ml coconut milk
  16. Take 3 packages roasted coconut paste
  17. Provide 1/2 cup cooking oil
Instructions to make Spicy asian chicken rendang:
  1. Blend all the ingredients below to make the spices paste (rempah)
  2. Heat 1/2 cup of Oil to saute all the blended ingredients and chili paste until it sufficiently cooked, allowing the oil to separate and float about the other ingredients, forming two distinct layers. That is when one knows that the rempah is almost ready, as it darkens considerably and begins to glisten.
  3. Mix chicken with the rempah paste. Continue to cook until the chicken skin begins to brown slightly.
  4. Coconut milk is then added, and together with it the kaffir lime leaves, tumeric leaves, lemongrass. Crushing or ripping the leaves help to release the aroma from the leaves. Everything is stirred thoroughly before being allowed to simmer, without the lid so as to allow the sauce to darken as well as thicken.
  5. Add coconut paste and stir well to incorporate into rendang gravy. Taste and adjust with salt, sugar, tamarind sauce accordingly.Continue to heat for another 10-20 min until low heat until the chicken is nicely tender and the gravy is thick and reduced.
  6. Done!

The dish originated in West Sumatra, Indonesia and has spread across Indonesia to the cuisines of many Southeast Asian countries. Although many people describe Rendang as a curry, it is actually a stew. Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them until aromatic. Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.

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