Spicy Chicken Rendang recipe | easy Rendang Ayam for Hari Raya Eid

Today we’re making Chicken Rendang – one of my all time favourite Malay dishes. This is a spicy version that takes a bit more ingredients, time and love, but worth it. I’ve also replaced a couple of ingredients to easier found items already in your pantry.

For a non-spicy version, omit the fresh chillies and dried chillies. For an EXTRA spicy version (hello!) throw in a couple of Thai Bird’s Eye Chillies in the blend.

Kerisik or coconut butter is what gives rendang that signature nutty taste and gritty texture, but it’s not that easy to find, even in our local supermarket. It’s grated fresh coconuts, toasted over heat and pounded to release creaminess. You can try to make it with dessicated coconut flakes. I personally love rendang without kerisik so… I would just skip it altogether 🙂

The ‘cheat’ ingredient here is Garam Masala. The original recipe requires a spice blend of coriander seeds, fennel and cumin but even I don’t have these in my pantry most times. Store bought garam masala usually includes those spices, and a pop of other spices never hurts ;P.

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Ingredients:

• 500 grams Chicken
• 200ml Coconut Cream/Milk
• 40 grams Kerisik or Coconut Butter
• 200ml Water
• 3 tsps Salt
• 3 tsps Sugar
• 1/4 cup of Neutral Tasting Oil Rendang Spice Base:
• 10 grams (about 10 stalks) Dried Chillies, soaked in boiling water (or 2 tbsps Dried Chilli Paste: • Basic Homemade Dr… )
• 5-6 Fresh Chillies
• 4-5 Shallots or 1 Onion
• 2 Cloves Garlic
• 3 Lemongrass Stalks
• 1 tbsp or 1/2 inch Ginger
• 1 tbsp or 1/2 inch Galangal
• 1 tsps or 10g Turmeric Powder
• 2 tsps or 20g Garam Masala