Chicken Rendang - E067

Rendang is everyone's favorite in my family. For this recipe, I've added potatoes to enhance the Redang curry flavor. Rendang curry is best cooked a day in advance to allow the taste of all herbs and spices to combine well with the chicken. A good rendang curry should be slightly spicy and have a combined rich aroma of toasted coconut (Kerisik), lemongrass, kaffir lime leaves, and turmeric leaves. The curry is best served with white rice or Nasi Lemak. Enjoy! #ChickenRendang #HomeCookedRendang #ChickenRecipe #ChickenCurryRendang #Kirisik #Kerisik #DeliciousChickenRendang #Homecookingwithsomjit Chicken Rendang Ingredients In the blender 3 stalks of lemongrass 3 large red chili 6 pieces of candlenut 8-9 pieces of Shallotte 1 knob of Ginger (2.5cm) 1 knob of Galangal (2.5cm) 1 knob of Turmeric (2.5cm) 7 cloves of garlic 1 large onion ½ cup of blended dried chili ½ of water ---- 4 large potatoes (cut into 4 pieces) 1 tbsp of salt to boil potatoes -- In the curry Cooking oil 2 stalk of lemongrass 3 thin slices of galangal 3-4 kaffir lime leaf Chicken (3 whole legs, each leg cut into 3 pieces) Turmeric leaf 1 1/3 tsp of salt 2 tbsp of palm sugar 1/3 cup of roasted grated coconut 1 box of coconut milk ½ onion rings (optional) Garnishing Kaffir lime leaf Turmeric leaf