This is a traditional chicken / beef recipe from Malaysia, best eaten with rice, sticky rice or bread. A favourite in the family. Please do try and let me know the taste!
Rendang Ayam ( Chicken Rendang)
One whole chicken, cut into 8 or 12 parts
Thick Coconut Milk - 1/2 litre
Salt
Kerisek ( Grated coconut cooked in dry pan until brown, and then pounded until it performs a paste) (optional)
3 big onions -sliced thinly
2 inch ginger - sliced thinly
4 garlic- sliced thinly
4 lemon grass - sliced very thinly
2 tumeric leaves - sliced very thinly
100 gm dried chilies - pounded or blended until it performs a paste
1 teaspoon of tumeric powder
Instructions:
1. Put all ingredients into one big pan and cook over slow heat until chicken is tender and the gravy becomes thick.
2. Stir occassionally to prevent from sticking.
Happy Trying!
