Rendang Ayam Padang (West Sumatran Chicken Rendang)
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Ingredients
- 900 g bone-in chicken thighs and drumsticks
- 400 ml tinned coconut milk
- 6 shallots
- 4 garlic cloves
- 15 g fresh galangal or ginger, grated
- 7 dried red chillies
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 tbsp desiccated coconut
Nutrition (per serving)
- Calories
- 643 kcal
- Protein
- 42.2 g
- Carbohydrate
- 13.9 g
- of which sugars
- 6 g
- Fat
- 46.4 g
- of which saturates
- 25.1 g
- Fibre
- 3.9 g
- Salt
- 0.51 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the shallots, garlic, galangal and dried red chillies to a paste.
- 2
Toast the desiccated coconut in a dry pan for 2-3 minutes until golden.
- 3
Fry the paste for 6-8 minutes until darkened and fragrant and the oil separates.
- 4
Add the chicken, lemongrass and kaffir lime leaves and turn to coat, frying for 3-4 minutes.
- 5
Pour in the coconut milk, bring to a simmer, cover and cook for 30 minutes, stirring occasionally.
- 6
Stir in the toasted coconut and simmer uncovered for a further 12-15 minutes until thick and dark with no pink left on the chicken.
- 7
Serve with steamed rice.
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