Main
Rendang ayam (chicken braised in spiced coconut milk)
- Preparation time
- 1 h
- Servings
- 4
Ingredients
4
- Shallot — to buy6
- Garlic — to buy4 cloves
- Ginger — to buy20g
- Lemongrass — to buy2 stalks
- Chili pepper — to buy6 dried
- Chicken — to buy800 g
- Coconut milk — to buy500 ml
- Cinnamon — to buy1 stick
Preparation
Blend shallot, garlic, ginger, lemongrass and rehydrated dried chilies into a fine paste (rempah).
Fry the paste in oil over medium heat 8 min until fragrant and the oil separates.
Add the chicken pieces, coat well in the paste, sear 5 min.
Pour in the coconut milk, add the cinnamon stick, bring to a simmer.
Lower the heat to minimum, simmer uncovered 35-40 min, stirring regularly so it doesn't stick.
Add pounded toasted coconut near the end of cooking to thicken and enrich the sauce.
Keep cooking until the sauce is thick and almost dry, clinging to the meat.
Serve with white rice, the sauce should be dark brown, rich and concentrated.