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Chicken rendang
Chicken rendang
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Exciting Indonesian chicken bursting with flavor.
Ingredients:
  • 36.80 gm vegetable oil
  • 1.6kg whole chicken, cut into pieces
  • 250ml can Malaysian rendang sauce
  • 2 x 400ml cans coconut cream
  • 1 stalk lemongrass, trimmed, halved lengthways
  • 40.00 ml fried shallots
Instructions:
  • In a large heavy-based saucepan over medium-high heat, heat oil until shimmering. Brown chicken for 4 to 5 minutes per side. Transfer to a plate and discard excess fat from the pan.
  • Pour the aromatic rendang sauce into the pan. Saute for 1 minute until fragrant. Pour in the coconut cream, add lemongrass and chicken. Let it come to a gentle simmer, then lower the heat to medium-low. Simmer for 45 to 50 minutes, stirring occasionally, until sauce is thick and chicken is fully cooked. Remove the lemongrass. Season with salt and pepper, then serve with a sprinkle of fried shallots.

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