Rendang Recipe - Chicken

"It will takes some effort and time but trust me, it's worth it"

Hello everyone!!
Continued from the Golden-Yellow Sticky Rice recipe, I have cooked the best "Chicken Rendang".
It's compliment each other.
Well, this recipe taken from my mom, aunty, grandma which in other words its called from generation to generation "Rendang Recipe".


So let's get started.


Preparation Time: 30 minuites
Cooking Time : 2 hours (Don't be shocked ;))


Ingredient (for 1 whole chicken):
For Blend
7 Small Red Onion
5 Cloves Garlic
1/2 inch Galangal (Lengkuas)
1/2 inch Ginger (Halia)
1 cm Tumeric (Kunyit)
5 Lemon Grass (Serai)


To mix with the blended ingredients
1 small packet/3 Tbsp of Meat Curry Powder (ask for more suggested brand)
Chili Paste (Cili Boh) - I usually make my own chili paste (ask me for more info)


3 Tbsp of coconut paste (Kerisik) - The more kerisik, the more delicious you will get ;) (ask for more suggested brand)
200 ml of coconut milk (ask for more suggested brand)
Tamarind Peel (Asam Keping)
Daun Kunyit (Optional)
Salt


1 whole chicken


Classic Prep:
1. Stir fry the blended ingredients together with the curry powder & chili paste (which has mixed earlier)
2. Until the oil has thinken up or separated from the ingredients, put together the chicken until it became white and juicy.
3. Add coconut milk, tamarind peel and let it thinken up depending on your desire consistency. This process normally takes 1.5 to 2 hours.
4. When you saw it started to thicken up, you may add the kerisik (Coconut paste)
5. And lastly add salt to your own desire/taste.


This is at stage 2 where we mix the fragrance ingredients with the chicken until it becoming white and juicy.

This is at stage 3, we have added coconut milk, tamarind peel with 1.5 to 2 hours process.

The Rendang now started to thicken up at stage 4, where we can add coconut paste and salt.