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Rendang Ayam
Malaysian chicken rendang — coconut milk curry cooked almost dry, coating each piece of chicken in caramelised spice paste.
Ingredients
Instructions
Fry rendang paste in oil 3 minutes until very fragrant.
Add chicken. Coat in paste. Cook 5 minutes.
Add coconut milk, lemongrass and kaffir lime leaves. Bring to a simmer.
Cook uncovered stirring occasionally 45–50 minutes until sauce reduces and coats chicken.
Add toasted coconut. Cook 5 more minutes. Season.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
