Chicken Rendang Recipe - Malaysian-Indonesian Chicken Stew

Step 1: To begin making the Chicken Rendang Recipe we will first make the spice paste

Step 2: To make the spice paste for Chicken RendangIn a saucepan, heat 1/2 cup of water, add the dry red chillies and bring it to a brisk boil

Step 3: Turn off the flame and let the chillies cool, drain the excess water and set aside

Step 4: Once the chillies have cooled down split each of them into two, and deseed, ensure all the seeds are completely removed

Step 5: Transfer to a bowl and set aside

Step 6: In a mixer jar, combine the boiled and deseed chillies, onions, ginger, garlic, and  lemon grass and grind into a paste

Step 7: Add some water if required to get a thick spice paste and set aside

Step 8: Getting ahead to make the Chicken Rendang RecipeIn a kadai, heat oil on medium flame, add the whole spices- cloves, cardamom, star anise and cinnamon, once they begin to sizzle, add the freshly ground spice paste to this and cook until the raw smell goes away

Step 9: This will take a good 5-7 minutes

Step 10: Next add the coconut milk, salt, sugar, lemon grass, mix well and bring to a single boil

Step 11: Reduce the flame to medium-low, add the chicken pieces and cover the kadai

Step 12: This will take about 6-8 minutes

Step 13: Ensure you cook the chicken only until tender

Step 14: Do not over cook, you will be left with rubbery pieces of meat

Step 15: Turn off the flame and leave the lid on it as before

Step 16: Heat a small skillet on medium flame and dry roast the freshly grated coconut , till it turns into a golden brown colour and the aroma wafts in the air

Step 17: Turn off the flame and add this toasted coconut to the Chicken Rendang

Step 18: Check the salt and seasonings and adjust to suit your taste

Step 19: Transfer the Chicken Rendang to a serving bowl and serve hot

Step 20: Serve Chicken Rendang along with Thai Coconut Garlic Rice Recipe, a fried egg on the side for a lip smacking meal