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Indonesian Chicken Stew [Rendang Ayam]


1.5 kg chicken, cut into 8
½ tsp turmeric powder
½ teaspoon salt
200 ml of water to boil
3 tablespoons cooking oil
5 btnG lemongrass, crushed
Thick coconut milk 1 l

10 red chili
10 onions
5 cloves garlic
4 cm ginger
2 tablespoons coriander, toasted
1 tsp cumin, toasted
½ teaspoon salt

How to cook:
  • Marinate chicken pieces with salt and turmeric powder until blended.
  • Boil until cooked and water dry out.
  • Heat oil, saute ground spices and lemon grass until fragrant.
  • Pour the thick coconut milk, bring to a boil while stirring.
  • Add chicken and cook until chicken is cooked and sauce thickens.
  • Remove chicken and set aside.
  • Cook the remaining coconut milk until thick and oily.
Remove and pour over chicken. Serve warm.

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