How to make Rendang Ayam

A CNN poll posted on Facebook ranked Rendang as #1 of the 50 World's Most Delicious Foods.   Rendang is most commonly made with beef, but can also be made with chicken, duck, or eggs.  I learned how to make the chicken version this week and left the class stuffed.  I can see why so many people like it - it's decadent and similar to curry, but with very Indonesian flavors.

Ingredients:

• 1 chicken - cut into 10 pieces
• 1 liter coconut milk
• 5 cm galangal - peeled and sliced
• 5 kaffir lime leaves
• 2 turmeric leaves (see pic below) - tied in a knot
• 2 lemongrass stalks - tied in a knot
• 2 salam leaves
• 3 T oil

Spice Paste Ingredients:

• 1 T coriander seed
• 10 sliced shallots
• 10 candlenuts
• 4 garlic cloves
• 7 long, mild red chillies
• 3 small, spicy chillies
• 1 T sugar
• 1 t salt

Directions:

1. Combine the spice paste ingredients in a food processor and grind to a paste, adding a little water if needed to keep the mixture turning.
2. Heat the oil in a large wok and stir-fry paste for 3-4 minutes (a little longer if you added water in step 1).  
3. Add the galangal, lime leaves, turmeric leaves, lemongrass, and salam leaves and stir-fry a few more minutes.  
4. Add the chicken and cook for 5-7 mins, stirring to fully coat with the spice paste.
5. Add coconut milk slowly, stirring often to keep it from breaking.  Bring to a boil.
6. Cook, stirring often until the coconut milk has thickened ~ 20 mins.  Typically the sauce is reduced significantly, but I prefer a little more liquid.
7. Serve with rice.

Turmeric leaves

Step 4

Step 5

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