Recipe by: Niva Mohan

Source: Chef Wan

Serves: 6

Ingredients – Chicken

  • 1.5 kg chicken, cut into 12 pieces
  • 500 ml coconut milk (Santan Cair)
  • 250 g desiccated coconut, roasted, pounded, (Kerisek Mutiara)
  • 3 kaffir lime leaves (Makrut, Daun Limau Purut)
  • 2 turmeric leaves (Daun Kunyit), sliced into thin, narrow strips
  • Salt and sugar, to taste
  • Oil for wok cooking

Ingredients – Spice Paste

  • 10 red chilies, seeds removed
  • 15 dried chilies (Cili Kering), softened in hot water, drained
  • 15 shallots (or 2 red onions), peeled
  • 3 garlic cloves, peeled
  • 8 candlenuts (Buah Keras, Kemiri)
  • 8 lemongrass sticks (Serai), sliced
  • 2 cm ginger, peeled
  • 3 cm fresh turmeric (Kunyit), peeled
  • 3 kaffir lime leaves (Makrut, Daun Limau Purut), sliced
  • 10 bird’s eye chilies (Cili Padi) – optional

Instructions

  • Blend all the ingredients of the spice paste in a blender until smooth and homogeneous.
  • In a wok, heat up oil and stir-fry the spice paste. Simmer for 2-3 minutes. Cover wok to avoid splatters.
  • Add in chicken, coconut milk, and turmeric leaves. Mix well with the gravy (spice paste).
  • Boil for 45 minutes, or until chicken becomes tender and the gravy thickens, or until oil surfaces.
  • Add in the roasted, pounded desiccated coconut (Kerisik) and in the kaffir lime leaves.
  • Add salt and sugar to taste.
  • Dish and garnish with finely sliced turmeric leaves.
  • Serve hot, with plain rice or with Nasi Kerabu

Download PDF version here: Malaysian Chicken Rendang Niva Mohan

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