Rendang Ayam - Indonesian Chicken Rendang

5.0 from 26 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Indonesian

Ingredients: Chicken

Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hour 15 mins

Serves: 4

Ingredients

• 4 chicken leg quarters
• 1 teaspoon turmeric
• 1 teaspoon salt
• 3 tablespoon oil
• 6 kaffir lime leaves, remove the ribs
• 3 lemongrass, bruised and knotted
• 1 can (400 ml) coconut milk
• 400 ml water
• 1 tablespoon (~ 25 gram) tamarind + 4 tablespoon hot water, mix into a thick paste and strained
• 1 teaspoon salt
• 1/2 tablespoon sugar
• Spice paste (grind the following together)
• 100 gram shallot
• 3 cloves garlic
• 5-10 fresh red chilies (use fresno, or bird eye), seeded
• 1 inch ginger
• 1 inch galangal
• 1 teaspoon turmeric powder (or 1 inch fresh turmeric)
• 1 teaspoon coriander powder

Instructions

1. Rub chicken leg quarters with the 1 teaspoon of turmeric and 1 teaspoon of salt. Set aside for 15 minutes.
2. Heat oil in a wok and sauté spice paste, kaffir lime leaves, and lemongrass until fragrant. About 5 minutes.
3. Add in the chicken leg quarters, and cook until no longer pink.
4. Add coconut milk, water, strained tamarind paste, salt, and sugar. Stir briefly to mix, and bring to a boil. Reduce heat to a simmer and continue cooking, uncovered, until the sauce is almost dry and clings to the chicken quarters.
5. Turn off heat. Transfer to a serving plate and serve with steamed white rice.