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Rendang Ayam (Dry Chicken Rendang)

Slow-simmered Malaysian/Indonesian chicken rendang with toasted coconut kerisik, lemongrass and galangal, reduced to a thick, dry gravy.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 5 servings
Course: Main Course
Cuisine: Malaysian / Indonesian
Calories: 630
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 whole chicken cut into 12 pieces
  • 1/2 coconut grated (for kerisik)
  • 15 to 20 dried chillies
  • 100 ml vegetable oil
  • 8 shallots finely sliced
  • 3 large onions
  • 5 cloves garlic
  • 3 stalks lemongrass
  • 2.5 cm ginger
  • 2.5 cm galangal
  • 2.5 cm fresh turmeric
  • 5 cm piece cinnamon
  • 4 star anise
  • 6 cardamoms
  • 1.2 litres coconut milk
  • 1 slice dried assam asam keping
  • 4 turmeric leaves finely shredded
  • 4 lime leaves finely shredded
  • Salt and sugar to taste

Equipment

  • Spice grinder
  • Large pot or wok

Method
 

  1. Dry-fry the grated coconut until golden brown and grind to make kerisik.
  2. Soak the dried chillies in hot water for 20 minutes; drain.
  3. Heat oil and fry the shallots until golden and crisp; remove. Grind the dried chillies, fried shallots, onions, garlic, lemongrass, ginger, galangal and turmeric to a smooth paste.
  4. Stir-fry the cinnamon, star anise and cardamom for 1 minute. Add the spice paste and stir-fry until fragrant.
  5. Stir in the chicken, coconut milk and dried assam. Bring to the boil, then simmer, stirring frequently, until the gravy has reduced by half.
  6. Stir in the kerisik, turmeric leaves, lime leaves, salt and pepper and cook until the gravy is very thick and the chicken is very tender.

Nutrition

Calories: 630kcal

Notes

Source: Original family recipe. Estimated nutrition per serving (320g): 2636kJ/630kcal, Fat 47g (HIGH, 67% RI), Saturates 26g (HIGH, 130% RI), Sugars 6g (LOW, 7% RI), Salt 1.7g (MED, 28% RI). Estimates for general guidance only.

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