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Ingredients

  • 1 whole Chicken, still with bone, cut to 8 pieces
  • 225 g Shallots, peeled and sliced
  • 125 g Cloves garlic, peeled and sliced
  • 125 g Ginger, peeled and sliced
  • 60 g Galangal, peeled and sliced
  • 125 g Fresh turmeric peeled and sliced or 3 tblsp powder.
  • 50 g Chili paste, or Indian dried chili soaked over night and then ground
  • 50 g Palm sugar, chopped
  • 500 ml Coconut milk
  • 2 stalks Lemon grass, bruised
  • 3 Lime leaves
  • 250 ml Water
  • ¾ tbsp Salt
  • 4 tbsp Toasted desiccated coconut (optional) Add in at the end before the sauce starts to thicken

Method

  1. Grind all ingredients in a food processor (except lemon grass, lime leaves, chicken and coconut milk), and process until they become a fine paste.
  2. Place in heavy sauce pot, add all remaining ingredients.
  3. Sear off the raw chicken in a thick bottomed sauté pan just enough to ensure the juices are trapped inside.
  4. Add the chicken to the mixture and cook over a medium heat for approximately 60 minutes or until the sauce has naturally thickened.
  5. When the chicken is cooked and the sauce the correct consistency, switch off the flame and let it rest o the side of the stove.

Notes:

When you start to understand the basic cooking fundamentals and start to “cook and create yourself” you can add more dried chilli for example to ensure that it is more spicy or less to ensure it is milder. By cooking the meat inside the sauce, any flavors leaving the chicken will go right inside the sauce adding to the finished flavor. In the presented picture Chef Kasdi has styled it with rice cubes and garnished it with coriander and Chinese Chives, but you can serve it with plain rice, crispy breads or anything your heart desires and the same recipe can also be used in the same way for beef and lamb.

Happy Cooking!

10 Responses to “Chicken Rendang – Stewed Chicken with yellow curry paste”

  1. Debs says:

    Nice recipe, very similar to my yellow curry. Will give this a try soon.

    • mikesaxon says:

      Hi Debs,

      Kasdi is a great chef and a great friend of mine, I am glad that you like the recipe.

      I have linked Chef’s Tales to your blog, Deb Cooks… as it is a great blog!

      Very well done to you.

      Warm regards,

      Mike.

  2. Reena says:

    Wow, This looks very tasty! The rice cubes are also an interesting idea.

    • Michael Saxon says:

      Hi Reena,

      The rice cubes are called compressed rice and its basically squashed rice that takes the shape you squeeze it into, in this case squares.

      Rendang is a great dish and very easy to make.

      Thanks for dropping by and will see you again real soon.

      Warm regards,

      Mike.

  3. susie says:

    Miss rendang a lot and have never managed to recreate the flavours. Will try this recipe with beef. How much beef does this work for, can’t translate 8 pieces to a weight measure.

    Thanks.

    • Michael Saxon says:

      Hi Susie,

      The recipe should be good for about 1 kg of beef.

      Hope you enjoy making the Rendang and thanks for dropping by.

      Hope to hear from you again soon.

      Warm regards,

      Mike.

  4. Stephen Phillips says:

    I too love rendang but usually beef. Do you know the Rendezvous Restaurant in Singapore?

    Unfortunately the pic here is not working, so can’t see the ?ketupat!

    Do you want people to mention typos or ignore them? I think only Irish chefs have “tick bottoms”?

    • mikesaxon says:

      Hi Stepen,

      Thanks for dropping by and pointing out that the picture was down, Philip Yeo our blog master has, with lightning speed, fixed it as you can see.

      I have also amended the typo so thank you for that too.

      Beef is the most popular meat for rendang, but chicken is quickly becoming a good replacement for people who don’t eat beef itself.

      I have never been to Rendezvous restaurant in Singapore, but now that you have mentioned it I will soon.

      Warm regards,

      Mike.

  5. Stephen Phillips says:

    Hi Mike
    Nice pic. In Singapore I lived in Cathay Apartments – part of the Cathay Cinema development on Dhoby Ghaut. The Rendezvous then was just a large shophouse place opposite, with great Nasi Padang. It is now a smart hotel, but has kept the Restaurant and the food.
    http://www.rendezvous-hlk.com.sg/home.html

    I am very jealous of you living in the E+O! Though I suppose you have to do a little work? My knowledge of running hotels is based on the film”Pretty Woman”.
    Selamat datang
    Steve

    • mikesaxon says:

      Hi Stephen,

      Unfortunately yes I have to do a lot of work and yes Pretty Woman was a great movie at the time :)

      Hope you keep enjoying Rendezvous I am sure they appreciate your support.

      Warm regards,

      Mike.

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