Rendang is a very popular dish in many Southeast Asian countries, especially in Malaysia we usually serves Rendang Chicken or Beef during festive occasions such as traditional ceremonies, wedding feasts and Hari Raya.
Traditional rendang is dry, during which the meat is slow cooked until the liquid completely evaporated and the remaining rendang broth is usually darker. This Rendang Chicken Curry we are featuring here is a Malaysian style, more accurately identified as ‘kalio’ (wet rendang) which means the coconut milk has not completely evaporated; it has a light golden brown colour and can be likened to a caramelised version of curry.
You can make this curry dish very easily with the help of the ready to cook curry paste. In this recipe, we are suggesting to cook your Rendang Chicken with Nyor Nyar’s Rendang Curry Paste , it’s an intensely fragrant ginger-chilli paste that is pass down from our grandparent.
Boil or Deep Fried chicken for about 10 minutes, drain dry and put aside.
Heat up 1 teaspoon of oil in a saucepan, pour 1 packet Nyor Nar's Rendang Curry Paste and followed by 2 tablespoon of water. Sautè for 2 minutes until aromatic
Add in the chicken and potato, followed by 300ml of water. Use medium heat for 10 minutes until Rendang is boil.
Add in coconut milk or fresh milk as prefer, sprinkle toasted grated coconut on top.
Simmer on medium heat for 10 minutes until the chicken is tender.