
Chicken Rendang
Level
easy
Cooking
15 min
Preparation
40 min
Ingredients
Servings
2
For Rendang | |
Chicken Cubes | 400 g |
Oil | 11 g |
Coconut milk | 22 g |
Lemongrass | 1 stalk |
Lime Leaf | 1 |
Turmeric Leaf torn to pieces | 1 |
Salt | 1 pinch |
Sugar | |
For Spice Paste | |
Dried chillies | 100 g |
Chilli padi | 1 |
Galangal peeled (½ cm) | 1 piece |
Garlic | 2 cloves |
Onion | 1⁄2 |
How to cook
Prepare spice paste
- To prepare the spice paste, combine all of the ingredients and grind them together.
Start cooking
- In a skillet, heat the oil and add the lemongrass. Stir-fry until the mixture is aromatic.
- Toss the spice paste with the lemongrass into the hot oil.
- Stir fry until the oil starts to seep through the top.
- Stir in the chicken cubes to thoroughly coat them with the spices.
- Add in the coconut milk until the chicken is almost done.
- To taste, season with salt and sugar.
- Stir in the lime leaf and turmeric leaf until they are well combined with the chicken. It's time to eat.
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