Chicken Rendang
Prep Time
60 mins
Cooking Time
120 mins
Dried Chilies - 8-10 pcs
Shallots - 5-6 shallots
Garlic - 4 cloves
Galangal - 2-inch piece
Lemongrass - 2 stalks
Candlenuts - 4-6 pcs
Fresh Turmeric - 1-inch piece / 1 teaspoon of Turmeric powder
Ginger - 1-inch piece
Kaffir Lime Leaves - 4-5 leaves
Water - 1/4 cup to help with blending
Salt - To taste
Sugar - 1-2 teaspoons
Lactel Nat Set Yogurt - 5-10 grams
1kg chicken cubes (you can use thighs, drumsticks or a combination)
Marinate the chicken cubes with Lactel Natural Set Yogurt for an hour.
Prepare the spice paste: In a food processor or blender, combine all the ingredients for the spice paste (Ingredients 1-10) and blend until smooth.
Heat the cooking oil in a large pot or wok over medium heat. Add the spice paste and fry until fragrant, about 5-7 minutes.
Add the marinated chicken cubes to the pot and cook until they are browned on all sides, about 5 minutes.
Pour in Lactel Natural Set Yogurt, add the bruised lemongrass stalks and kaffir lime leaves. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, stirring occasionally, until the sauce thickens and the chicken becomes tender. This can take about 1.5 to 2 hours. Be patient, as the longer you cook it, the more flavorful it becomes.
Continue to simmer until the sauce is thickened and the chicken is very tender, almost falling off the bone. Stir occasionally to prevent sticking or burning. Adjust the seasoning with salt to taste.
Once the rendang reaches the desired consistency, remove from heat and serve hot with steamed rice or your choice of accompaniments.