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Special Chicken Rendang

chicken rendang


  • 1 whole chicken, cut into 12 pieces
  • 3 slices asam gelugor Spice mix of star anise, cardamom, cloves and cinnamon
  • 1 tbsp Javanese sugar
  • 1 desiccated coconut
  • 1 stalk turmeric leaf
  • 200ml M&S Coconut Milk 1 cup water
  • ¼ cup cooking oil
  • Salt for seasoning
  • 30 dried chilies
  • 2 large onions
  • 4 cloves garlic
  • 2cm ginger
  • 2 tbsp coriander powder
  • 1 tbsp fennel powder
  • 1 tbsp cumin powder
  • 15 black peppercorn
  • 1 stalk lemon grass
  • Heat cooking oil. Fry blended ingredients and spices in medium heat until fragrant.
  • Add chicken and stir into all the spices.
  • Add M&S Coconut Milk, water, Javanese sugar and salt. Then add in asam gelugor and cook to form a paste.
  • Add desiccated coconut and turmeric leaves. Boil for 3 minutes before serving.

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