Chicken Rendang The famous Malaysian chicken curry This recipe is from FoodFood TV channel By Sanjeev Kapoor 08 Nov 2016 in Recipes Course New Update Main Ingredients Chicken On Bone, Thick Coconut Milk Cuisine Indonesian Course Main Course Chicken Prep Time 16-20 minutes Cook time 11-15 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Non Veg Ingredients list for Chicken Rendang 750 grams Chicken On Bone Cut into 12 pieces on the bone to taste Thick Coconut Milk to taste Black pepper powder 4 teaspoons Oil 1 strands Lemon grass stalk 1/2 inch pieces Galangal 10-12 Shallot 1 medium Onion 2-3 Dried red chillies 2-3 Fresh red chillies 6-7 cloves Garlic 1 inch pieces Ginger 1/2 inch pieces Turmeric (fresh) 1 cup Thick coconut milk Method Place chicken pieces in a large bowl, add salt and black pepper powder and mix well. Heat oil in a non stick pan, add chicken and sauté on high heat till lightly browned. Cut lemon grass stem roughly and put half of it in a mortar and crush. Add galangal and continue to crush. Grind shallots, onion, dried red chillies, fresh red chillies, garlic, ginger, fresh turmeric, remaining lemon grass and a little water to a smooth paste.Drain the chicken from the pan and place in a bowl. Add the crushed lemon grass and galangal to the pan and sauté for a minute. Add ground paste and continue to sauté for 2-3 minutes. Add ½ cup coconut milk and stir and sauté for a minute. Cover and simmer till oil begins to separate. Add chicken pieces and mix well. Add the remaining coconut milk and mix. Cook till the chicken is done. Serve hot. Nutrition Info Calories 1324 Carbohydrates 37.8 Protein 60.6 Fat 103.4 Other Fiber Niacin- 1.8mg #Black pepper powder #Dried red chillies #Fresh red chillies #Galangal #Garlic #Ginger #Lemon grass stalk #Oil #Onion #Shallot #Thick coconut milk #Turmeric (fresh) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article