Dry Spicy Chicken Curry (ayam Rendang)
Ayam Rendang is a popular dry spicy chicken curry dish from Peranakan Cuisine. It is known for its rich and flavorful sauce, made with a blend of aromatic spices and coconut milk.
Ingredients
- 1 whole chicken, cut into pieces
- 4 shallots, finely chopped
- 5 cloves garlic, minced
- 3 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 1-inch galangal, sliced
- 1 can (14 oz) coconut milk
- 2 tablespoons tamarind paste
- 2 tablespoons palm sugar
- Salt to taste
Instructions
- Heat a large pot over medium heat and add the shallots, garlic, lemongrass, kaffir lime leaves, and galangal. Cook until fragrant.
- Add the chicken pieces and cook until they are no longer pink on the outside.
- Pour in the coconut milk and add the tamarind paste, palm sugar, and salt. Stir well to combine.
- Reduce the heat to low and simmer for about 1 hour, stirring occasionally, until the sauce thickens and the chicken is tender.
- Once the sauce has thickened, continue to cook the chicken until it is dry and the sauce coats the chicken pieces.
- Remove from heat and serve the Ayam Rendang with steamed rice or coconut rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 10g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Stirring spoon
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serving Suggestions: Ayam Rendang pairs well with steamed rice, coconut rice, or roti.
Tips & tricks
Tips: For a spicier kick, add more red chili to the curry. Adjust the level of spiciness according to your preference.
Cost
$15