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Chicken Rendang

1 chicken – cut into 12 pieces, washed and drained
6 pieces chicken liver – cleaned

Blend together:
15 dried chillies
15 shallots
6 cloves garlic
2cm ginger
5cm lengkuas or galangal
1 tsp black pepper – finely pounded
1cm fresh turmeric
2 tbsp cooking oil
3 tamarind pieces
Salt to taste
Sugar (optional)
300ml coconut cream
2 cups water
8 kaffir lime leaves – sliced finely

In a pan, heat the cooking oil and fry the blended ingredients until the oil surfaces and the paste is fragrant. Add the tamarind pieces, salt and sugar (if using), then let the paste simmer until more oil surfaces. Add the chicken pieces and fry until the meat turns opaque. Add the coconut cream and water and let the dish come to a boil. Lower the heat and add in the chicken liver and cook until the gravy is dry or, if you like, let some of the gravy remain. Dish out and serve.
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