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Ayam Rendang-Chicken In Spicy Gravy

Ayam Rendang-Chicken In Spicy Gravy
I grow up having Nasi Lemak with rendang almost every morning for breakfast as a kid back in Singapore. A very popular breakfast item enjoyed by the local Malay as well others. A plate of Nasi Lemak would cost around 5o cents served in banana leave with eggs,fried fish and many more. A great variety of choice were available for u to chose. What's actually Rendang means???Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia and is now commonly served across the country. A popular dish in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions. Rendang is made from beef (or occasionally chicken, mutton, water buffalo, duck, or vegetables like jack-fruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments which include ginger, galangal, turmeric leaf, lemon grass and chillie. I have prepared this recipe very long back for my friend's birthday. I was not into blogging at that time and completely forgotten about til now..The fact are taken from Wikipedia:

Serving Size: 4

Spicy Paste:
12 dried chillie pepper -soaked seeds discarded
1 cup shallots
2tbsp ginger garlic paste
2tbsp grated coconut roasted

Grind the ingredient into a very smooth past an set aside.

1 whole chicken cut
1tbsp curry powder mixed with 1tsp warm water to form a thick paste
1 cocount grated and mixed with 2 cups water
1 cup chopped onions
2 tomatoes chopped
chopped coriander leaves
salt to taste.

Whole spices:
1 cinnamon stick
3 cardamon pods
3 whole cloves
3 star anise
2 bay leaves
2 lime leaves
1 stem lemongrass crushed
1tsp cumin seeds
1tsp mustard seeds

Preparation Methods:
Heat a heavy bottomed wok with 3tbsp oil and splutter the whole spices till fragrant followed by the chopped onions. As the onions turns to brown add the chopped tomatoes and saute until they soften. add the grind paste. Fry until the oil starts to separate. Finally add the chopped chicken and curry paste. Cover and cook till the chicken becomes tender. Meanwhile squeezes out the milk from the coconut mixture and add to the chicken. Once the gravy thickens add the chopped coriander leaves and adjust the level of salt.Transfer to a serving platter. A great combination for Nasi Lemak..


Sarah Naveen said…
Oh My!!!! that looks excellent..SPicy, yummy ..oooh i m drooling
Madhavi said…
My hubby and in-laws love chicken. Your recipe is simply greattt. Will try for my hubby soon n let u know!!
Mona said…
The gravy sounds delicious!
my kitchen said…
Chicken looks really good,want to try
Urmi said…
Chicken looks spicy, yummy and delicious. I will definitely prepare it. Mouth watering pictures.
Tina said…
Spicy spicy delicious and mouthwatering......
Sushma Mallya said…
looks very spicy and mouthwatering..nice recipe
Priya Suresh said…
Mouthwatering spicy chicken gravy, will try next time..
gtyuk said…
you do wonderful malaysian dishes!! this one looks absolutely lip-smacking, the flavour of those roasted coconnuts would have been the highlight of the dish I suppose; sounds delicious and also love the addition of lemongrass to the preparartion!! very interesting recipe!!!
Thanks for the all the comments.I really miss my hometown food I grow up with here..I'm able to find the Chinese cuisine here but not the Malaysian and some traditional Singapore dishes here in Dallas.

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