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Chicken rendang

Chicken rendang
Recipe type: Curries
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
This wonderful Malay chicken dish creates flavour and excitement with simple cooking and just a few authentic ingredients.
  • 2 tablespoons vegetable oil
  • 1.6kg whole chicken, cut into pieces
  • 250ml can Malaysian rendang sauce
  • 2 x 400ml cans coconut cream
  • 1 stalk lemongrass, trimmed, halved lengthways
  • 2 tablespoons fried shallots
  1. Heat oil in a large heavy-based saucepan over medium-high heat. Add chicken. Cook for 4 to 5 minutes each side or until browned. Transfer to a plate. Drain excess fat from pan.
  2. Add rendang sauce to pan. Cook, stirring, for 1 minute or until fragrant. Add coconut cream, lemongrass and chicken to pan. Bring to a simmer. Reduce heat to medium-low. Simmer, stirring occasionally, for 45 to 50 minutes or until sauce is thick and chicken is cooked through (see note). Remove and discard lemongrass. Season with salt and pepper. Serve sprinkled with fried shallots.
Sauce will separate slightly at this stage.

Serves 6 as part of a banquet.
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