Rich Malaysian Rendang Ayam

Name: Rich Malaysian Rendang Ayam
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: 1.5 kg chicken thighs; 1 tablespoon turmeric powder; 1 tablespoon salt; 2 tablespoons vegetable oil; 5 red chilies; 3 shallots; 3 cloves garlic; 2-inch piece of galangal; 1 stalk lemongrass; 1-inch piece of ginger; 1 cup thick coconut milk; 2 cups water; 2 kaffir lime leaves; 1 cinnamon stick; 2 tablespoons palm sugar; Salt to taste; 1 cup grated coconut; Fresh coriander leaves

A Spicy Delight with Galangal and Lemongrass

A rich and fragrant Malaysian chicken dish featuring a blend of spices, coconut, and tender chicken.

3 h
4
Intermediate

Ingredients

For the Chicken Marinade

1.5 kg chicken thighs

skinless, bone-in

1 tablespoon turmeric powder

1 tablespoon salt

2 tablespoons vegetable oil

For the Spice Paste

5 red chilies

deseeded for less heat

3 shallots

peeled

3 cloves garlic

peeled

2-inch piece of galangal

peeled and sliced

1 stalk lemongrass

thinly sliced

1-inch piece of ginger

peeled and sliced

For the Curry Base

1 cup thick coconut milk

2 cups water

2 kaffir lime leaves

torn

1 cinnamon stick

2 tablespoons palm sugar

Salt to taste

For Garnishing

1 cup grated coconut

dry toasted

Fresh coriander leaves

Preparation

Marinating the Chicken

Cut the Chicken

Cut the chicken thighs into large chunks.

Rub with Spices

Rub with turmeric powder, salt, and oil.

Marinate

Let marinate in the refrigerator for at least 1 hour.

Preparing the Spice Paste

Combine Ingredients

Combine all spice paste ingredients in a blender.

Be cautious with the chilies; avoid touching your face after handling.

Blend

Blend until a smooth paste forms, adding a little water if necessary.

Set Aside

Set aside for cooking.

Slightly roasting the spices before blending can enhance the flavors.

Cooking Process

Sautéing the Paste

Sauté the spice paste in a large pot over medium heat until fragrant and the oil separates from the paste.

Cooking the Chicken

Add marinated chicken to the pot, stir to coat with the spice paste, then add the coconut milk, water, kaffir lime leaves, and cinnamon.

Simmering the Curry

Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally. Adjust seasoning with palm sugar and salt.

Plating & Serving