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.

Dry Spicy Chicken Curry (ayam Rendang)

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

  1. Heat a large pot over medium heat and add the shallots, garlic, lemongrass, kaffir lime leaves, and galangal. Cook until fragrant.
  2. Add the chicken pieces and cook until they are no longer pink on the outside.
  3. Pour in the coconut milk and add the tamarind paste, palm sugar, and salt. Stir well to combine.
  4. Reduce the heat to low and simmer for about 1 hour, stirring occasionally, until the sauce thickens and the chicken is tender.
  5. Once the sauce has thickened, continue to cook the chicken until it is dry and the sauce coats the chicken pieces.
  6. 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