Rendang ayam

Rendang ayam

Chicken in coconut milk

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.5kg whole chicken
2 onions, roughly chopped
4 garlic cloves, sliced
2 teaspoons fresh ginger, finely chopped
2 stems lemongrass, sliced, white part only
or 4 strips lemon zest
4 fresh red chillies, seeded and chopped
500ml coconut milk
2 slices fresh galangal
1 teaspoon ground coriander
1 teaspoon ground turmeric
4 daun salam leaves
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons salt

Method

  1. Joint the chicken and cut into curry pieces.
  2. Put the onion, garlic, ginger, lemongrass and chilli into a food processor with 125 ml of the coconut milk and process to a smooth purée.
  3. Put the chilli mixture into a large saucepan with the remaining coconut milk, galangal, coriander, turmeric, daun salam leaves, pepper and salt. Bring slowly to the boil, stirring occasionally — do not cover the pan or the coconut milk will curdle. Add the chicken, bring back to the boil, then reduce the heat to low and simmer until the chicken is tender. Serve with white rice.

Note

  • This dish should continue cooking until the sauce has almost been absorbed — try to get a boiling fowl, or by the time the sauce has reduced the flesh will be falling off the bones. The more readily available roasting chicken can be served when it is cooked through and impregnated with the flavours of the sauce, even though it has not completely absorbed them.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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