Chicken Rendang Recipe – Asian Style Chicken Stew by Archana’s Kitchen

In a kadai, heat oil on medium flame, add the whole spices- cloves, cardamom, star anise and cinnamon, once they begin to sizzle, add the freshly ground spice paste to this and cook until the raw smell goes away. 

This will take a good 5-7 minutes. 

Next add the coconut milk, salt, sugar, lemon grass, mix well and bring to a single boil. 

Reduce the flame to medium-low, add the chicken pieces and cover the kadai. 

This will take about 6-8 minutes. Ensure you cook the chicken only until tender. Do not over cook, you will be left with rubbery pieces of meat. 

Turn off the flame and leave the lid on it as before.

Heat a small skillet on medium flame and dry roast the freshly grated coconut , till it turns into a golden brown colour and the aroma wafts in the air. 

Turn off the flame and add this toasted coconut to the Chicken Rendang. Check the salt and seasonings and adjust to suit your taste.

Transfer the Chicken Rendang to a serving bowl and serve hot.

Serve Chicken Rendang along with Thai Coconut Garlic Rice Recipe, a fried egg on the side for a lip smacking meal.