Chicken Rendang

Rendang was originally an Indonesian dish but has now become popular within Malaysia with its own regional variations.

Rendang is a thick curry that should coat the chicken and not be a liquid sauce.

If you enjoy this recipe why not look at the other Southeast Asian inspired recipes.

Serves: 2 people
Preparation time: 5 minutes
Cooking time:  20 minutes 

Ingredients

130g basmati rice

250g chicken breast fillet

1 cinnamon stick

2 cloves

3 kaffir lime leaves

50g solid coconut cream

160g trimmed fine green beans

2 star anise

2 cardamom pods

1 lemongrass, white part only, pounded and cut into strips

1tsp fish sauce

Salt and sugar to taste

Spice Paste Ingredients

3 shallots

2 cloves of garlic

2cm fresh ginger

2 cm galangal

5 dried chillis

2 stalks lemongrass (white part only)

Method

  • Add all of the spice paste ingredients to a food processor and blend well
  • Cut the green beans in half
  • Cut the chicken into bite-sized pieces
  • Add the basmati rice and 300ml water to a saucepan and bring to the boil
  • Once boiling add the green beans and reduce the heat to low. Cover and cook until all the water is absorbed. Remove from the heat and keep covered until serving.
  • Add oil to a wok and once hot add the spice paste, cinnamon, cloves, star anise and cardamom pods.
  • Add the chicken and lemongrass, stir frying to mix the ingredients well and cook evenly.
  • Dissolve the coconut cream in 200ml boiling water, add the fish sauce.
  • Once the chicken has been cooking for around 4-5 minutes add the coconut / fish sauce and the kaffir lime leaves
  • Continue cooking for a further 6 to 8 minutes or until the chicken is cooked through and the sauce is very thick
  • Fluff the rice with a fork then serve with the rendang.

Main picture credit Alpha on flickr

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Published by flyingdogtravel

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