Rendang Ayam Recipe
This recipe for rendang ayam combines succulent chicken with a rich, spicy sauce infused with coconut milk and aromatic herbs and spices. Slow-cooked to perfection, this dish is perfect for when you want something hearty and comforting that packs a punch.
ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cans of coconut milk
- 4 tbsp vegetable oil
- 6 shallots, thinly sliced
- 4 garlic cloves, minced
- 2 tbsp grated ginger
- 4 red chillies, sliced
- 2 lemongrass stalks, bruised and sliced
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 2 kaffir lime leaves
- 1 cinnamon stick
- 4 star anise
- 4 cardamom pods, bruised
- 1 cup water
steps
- 1.
Heat the oil in a large pot over medium heat and add the shallots, garlic, ginger, chillies, and lemongrass. Cook until the shallots are golden brown and fragrant.
- 2.
Add the chicken and cook for 5 minutes, until it starts to brown. Add the turmeric, salt, and sugar, and stir to coat the chicken.
- 3.
Add the coconut milk, water, kaffir lime leaves, cinnamon, star anise, and cardamom pods. Bring to a boil, then reduce the heat and simmer uncovered for 1 1/2 - 2 hours, stirring occasionally, until the sauce has thickened and the chicken is tender.
- 4.
Serve with rice and garnish with some freshly sliced chillies and cilantro.
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