Felt like having Rendang but wanted to try something different than my own recipe. I recalled seeing Chicken Rendang at Hana's house using Amy's recipe. To my surprise, it is a lot easier than my own version as it uses a lot less coconut milk & hence dried up easily. Most importantly, it tastes real good...!
½ Chicken - cut to smaller parts
2 tsp Curry Powder
1 tsp Turmeric Powder
2 Big Onions*
3 cloves Garlic*
2cm Galangal* (I skipped)
Some Bird-eye Chillies* (*blend)
7-8 Kaffir Lime leaves - sliced thinly
1 tbsp Kerisik (Roasted coconut paste)
250ml Coconut Milk
1 pc Dried Tamarind (I skipped)
1 tbsp Palm Sugar (my own addition)
1. Heat up 1 scoop of oil & fry blended ingredients*, curry powder & turmeric juice until fragrant & dry.
Add in coconut milk & boil.
Add in chicken, sugar & salt. Stir occasionally until chicken is cooked & gravy is almost dry.
Add in sliced Kaffir Lime leaves & Kerisik.
Stir until dry.
2. Serve with rice, glutinous rice or rotis.
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