Ayam Rendang - Malaysian chicken cooked in coconut sauce
Savour this rich and fragrant blend of tender chicken, creamy coconut, and aromatic spices in this Malaysian Ayam Rendang recipe.
Servings 3people
Prep Time 15 minutesmins
Cook Time 40 minutesmins
Total Time 55 minutesmins
Ingredients
2chicken breast
1 1/2tbspbrown sugar
1tbsplight soya sauce
250mlcoconut milk
2tbspdesiccated coconut
2tsptomato concentrate
1stock cubechicken or veg
oil
saltto taste
Paste
1red pepper
1onion
3clovesgarlic
1 gingersmall piece
1lemongrass
1-2chilli pepper
Spices
3Tbspcoriander leaves
1Tbsturmeric
1Tspcumin
Instructions
Place desiccated coconut in a pan without oil and dry fry it for a few minutes until it turns slightly yellow. Stir continuously and set it aside.
Mix all the paste ingredients in a blender. Heat oil in a medium-sized pot, then add the blended mixture. Fry for approximately 5 minutes, then introduce small pieces of chicken and fry for an additional 2-3 minutes. Pour around 400ml of hot stock into the pot.
Add coconut milk, dried coconut, soy sauce, sugar, tomato concentrate, and spices (only half of the coriander). Mix thoroughly and let it simmer on low heat for about 30 minutes. You must stir occasionally to prevent sticking. The liquid should completely evaporate, resulting in a very thick sauce. Once done, add the remaining chopped coriander and mix well.
Serve with rice.
Notes
The calorie estimates provided are approximate and can vary based on specific ingredient brands and quantities used. The total estimated calorie count for the entire dish is approximately 1050 calories. This dish is designed to serve around 3 people. Therefore, each serving is estimated to contain roughly 350 calories. Please keep in mind that individual serving sizes and calorie counts may vary depending on your preferences and portion sizes.