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Malaysian Rendang Chicken
Created by: Howcan Team
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- 4 tbsp vegetable oil
- 1 lemongrass stalk, bruised and cut into 3-inch pieces
- 4 kaffir lime leaves
- 1 cup coconut milk
- 1 cup water
- 1 tbsp tamarind paste
- 2 tbsp palm sugar
- Salt to taste
Instructions
- In a large pot or Dutch oven, heat 2 tbsp of vegetable oil over medium-high heat.
- Add the chicken thighs and sear on both sides until golden brown. Remove and set aside.
- In the same pot, add the remaining 2 tbsp of vegetable oil and sauté the lemongrass and kaffir lime leaves for 1-2 minutes until fragrant.
- Pour in the coconut milk and water, then add the tamarind paste and palm sugar. Stir to combine.
- Return the chicken thighs to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 45-50 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
- Season with salt to taste and serve hot with steamed rice or roti canai.
Malaysian Rendang Chicken is a traditional dish with a rich history. Originating from the Minangkabau ethnic group of Indonesia, it has become a staple in Malaysian cuisine. The dish is known for its tender chicken simmered in a flavorful blend of coconut milk and a medley of aromatic spices such as lemongrass, galangal, and turmeric. The slow cooking process allows the flavors to intensify, resulting in a thick, fragrant sauce that coats the succulent chicken. Renowned chefs like Chef Wan and Chef Florence Tan have popularized rendang chicken, and it is a highlight in Malaysian restaurants worldwide. For an authentic experience, head to Penang or Kuala Lumpur for the best rendang chicken. The key to a perfect rendang chicken lies in the balance of spices and the slow cooking method, ensuring a tender and aromatic dish that delights the senses.
80 min
4
450 calories
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