Chicken Rendang with Less Cholesterol

Typically Rendang uses a lot of coconut milk & cooked until dried up. Not only it is high in cholesterol but also time consuming. I changed the traditional method by browning the chicken in shallow oil before adding the rest of the ingredients and uses very little of coconut cream and yet it still produces tasty rendang without ones can tell that it has less coconut cream! Also, it cooked in less than half an hour! Try it....

Chicken Rendang is my son, AlongRiz's favourite. He left home less than a week ago but I miss him a lot. (Susah ler nak nelan benda niiii....uwaaa!)

INGREDIENTS:

8-10 pieces Chicken parts

1½ tsp Turmeric powder (½ for rubbing chicken & 1 tsp for cooking)

1 scoop Cooking Oil

1 Big Onion*

3 Shallots*

1" Ginger*

1" Galangal*

3 Lemongrass*

1 Green Chilly*

1 tbsp thick Chilli Paste*

1 tbsp Coriander Seeds*

1 tsp White Pepper Corns*

1 tsp Fennel Seeds*

½ tsp Cumin Seeds* (* blended with some water until fine)

1 tbsp Canned Coconut Cream

1 Turmeric Leaf - sliced finely

1 tbsp Kerisik (roasted coconut paste)

Salt & Sugar

METHOD:

1. In a non-stick pot, heat up oil.

Rub chicken with turmeric powder & salt.

Shallow fry in the oil until golden on the outer parts.

Pour in the blended ingredients, 1 tsp turmeric powder, sugar & salt.

Stir until ingredients are dry & fragrant.

Add in turmeric leaf and coconut cream.

Stir until it dried.

Add in Kerisik and cook for another 2-3 minutes.

2. Dish up & serve with rice, glutinous rice or rotis.