Rendang Ayam - Indonesian Chicken Rendang


5.0 from 12 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

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.

Another great recipe by https://dailycookingquest.com.