Heat oil in a 12″ nonstick skillet over medium heat; add cardamom, lime leaves, star anise, and cinnamon, and cook, stirring, until fragrant, about 2 minutes. Add spice paste, …
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Another easy way to make chicken rendang without spendings hours of your time stirring the mix in a pot would be to use a slow cooker. Throw in the blended paste of spices (rempah), chicken meat, coconut milk and water into the slow cooker. After just about 6 hours, this tender dish will be all ready to be served!
Rendang Ayam (Spiced Chicken Rendang) This flavorful Malaysian-style chicken curry is a braise in reverse: The chicken is cooked in coconut milk flavored with spices and begins to brown when most of the liquid cooks away, creating a beautifully caramelized exterior. Yield: serves 6-8.
You may opt to use a pressure cooker to get that authentic savoury chicken rendang taste. This helps remove the need to sit through hours and hours of slow cooking (or ‘merendang’ in Malay). Even though this dish is traditionally boiled for hours to make it tender, you can do this in just 30 minutes with a pressure cooker!
The spices commonly used in a rendang recipe are lemongrass, galangal, shallots and more. In the Malay and Indonesian languages, the locals call this blended paste of exotic ground spices ‘ rempah ’. The nutty buttery flavour of this Southeast Asian dish can be achieved by using coconut milk.