Description
There are many types of curries and all are uniquely aromatic. Malaysian Dry Chicken Curry, Rendang Ayam, is easy to make and super tasty. Don’t be discouraged by the long list of spices for the curry. They can be easily found at Asian Grocers. So, if you haven’t attempted to make any curries before, make this your first one.
Ingredients
Units
Scale
- 2 lbs chicken drumsticks (cut into pieces if you want or leave as is)
- 1/2 packet grated coconut, toasted
- 1 large can coconut milk
- pinch of salt
- vegetable oil for cooking
Chicken Marinade
- 1 tbsp sugar
- 1 tbsp curry powder
Curry Paste
- 4 tsp coriander powder
- 2 tsp fennel seeds
- 1 tsp cumin
- 60 g galangal
- 20 shallots
- 2 garlic cloves
- 2 stalks lemongrass
- 6 candlenut
- 1/2 inch turmeric
- 3 tbsp dried chilli
- 10 bird’s eye chilli, de-seed if you prefer not so spicy
- 5 pcs kaffir lime leaves
Instructions
- Rinse chicken drumsticks. Mix the chicken marinade and rub onto the chicken drumsticks. Leave them to marinade for 30 mins.
- Pound the curry paste ingredients together in a mortar and pestle or blend them together in a blender. Pound or blend until you reach a paste-like consistency. Set aside.
- Heat up about 2 tbsp of vegetable oil in a medium high-heated wok. Stir fry the curry paste until fragrant. Mix in chicken drumsticks, coconut milk and salt. Stir. Ensure all drumsticks are equally covered. Once the watery paste starts to bubble, turn the heat to low and simmer for about 1 – 1.5 hours or until the curry paste has become thick and dry. Constantly stir and be sure not to burn the paste.
- Once you’ve achieved the desired consistency, add in toasted grated coconut and stir well. Serve with warm steamed rice.
- Category: Main Courses
- Cuisine: Malaysian