Rendang Ayam (Classic Chicken Rendang)
Hidangan tradisional · Indonesian
A rich, slow-cooked Indonesian chicken curry with a complex blend of spices, coconut milk, and aromatics, resulting in tender chicken coated in a thick, caramelized sauce.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken thighs, bone-in, skin-on1 kg
- Thick coconut milk800 ml
- Galangal, bruised2 cm
- Lemongrass, bruised3 stalks
- Kaffir lime leaves5 leaves
- Turmeric leaves, tied1 leaf
- Shallots, finely sliced200 g
- Garlic, minced6 cloves
- Ginger, grated3 cm
- Fresh red chilies, blended10-15
- Dried chilies, soaked and blended10
- Coriander seeds, toasted and ground2 tbsp
- Cumin seeds, toasted and ground1 tsp
- Star anise2
- Cardamom pods3
- Cloves5
- Saltto taste
- Black pepperto taste
- Water100 ml
Langkah
- 1
Prepare the spice paste: Blend shallots, garlic, ginger, fresh chilies, and dried chilies until smooth.
- 2
Toast and grind coriander and cumin seeds.
- 3
In a large pot or wok, heat a little oil (optional, or use rendered chicken fat). Sauté the spice paste, bruised galangal, and lemongrass until fragrant and the oil separates.
- 4
Add the ground coriander, cumin, star anise, cardamom, cloves, kaffir lime leaves, and turmeric leaf. Stir well.
- 5
Add the chicken pieces and stir to coat with the spice mixture. Cook for a few minutes until the chicken is sealed.
- 6
Pour in the thick coconut milk and water. Bring to a simmer, then reduce heat to low.
- 7
Cook uncovered, stirring occasionally, for at least 2-3 hours, or until the sauce has thickened considerably, darkened, and the oil has separated. The chicken should be very tender.
- 8
Season with salt and black pepper to taste. Continue cooking until the rendang is dry and caramelized.
- 9
Serve hot.
