It is a slight variation from the curry chicken or ayam pongteh or even the ayam buah keras. They are all aromatic and spicy.
Onions, garlic, ginger, candle nuts, lemon grass, turmeric, coriander and coconut milk are the usual spices used to make the dish aromatic and spicy.
8 chicken drumsticks (about 500 grams)
60 ml coconut milk.
50 grams grated coconut to make kerisik (see below)
3 turmeric leaves (if you have) or a tbs of turmeric powder
3 kaffir lime leaves, slice finely (if you have)
1 tsp of salt
- 5 dried chillies, soak in water for easy blending
- 10 shallots or 3 large onions
- 2 pieces candlenut
- 4 cloves garlic
- 5 cm ginger
- 2 stalks lemongrass
- 2 cm galangal
- 2 cm turmeric root
- 2 cm coriander root.
- 1 tbs of palm sugar
1 tbs cooking oil
Preparation methodPrep: 20 mins | Cook: 1 hour
A 13 minute video on the Peranakan version of chicken rendang.
A 5 minute video on how to make beef rendang
One more version of chicken rendang from Nyonya Cooking