Chicken Rendang | Rendang Ayam | Kozhi Rendang | கோழி ரெண்டாங் | Amma Samayal

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Kozhi Rendang | Chicken Rendang | Rendang Ayam |கோழி ரெண்டாங் | Amma Samayal

Ingredients:
Oil – As Required
Lemongrass (Serai)- 2 sticks (Lightly Pounded)
Onion – 1 Large Cut In Half Rings
Special Blended Paste For The Rendang (2-3 Cups):
Kunyit Hidup (Turmeric Alive) - 4-5 Pcs ( 3 Inch In Size) Cut Into Small Chunks
Lemongrass – 1-2 Sticks (Cut In Half Or Split In Half)
Galangal (Lengkuas) – 4-5 Inch In Size long (Cut Into Small Chunks)
Water – ¾ Cup
Onion – ½ Large Onion Cut into Chucks
Bird’s Eye Chili – 50 Pcs (Adjust Less/More Base on Your Tolerance in Spiciness)
Salt – As Required To Taste
Chicken – 1 ½ Whole Chicken (Roughly Above 2 Kg) Washed & Cleaned With Turmeric Powder and Salt
Pressed Coconut Milk – 1 Whole Piece of Coconut (Blended and Strained/Pressed Milk)
Chili Powder – 1 Tbsp
Chicken Curry Powder – 1 Tbsp
Kaffir Lime Leaves – A Handful
Curry Leaves – A Handful
Pandan leaves (optional) – 1 Leave Cut in Half
“Kerisik” (Toasted/Fried Coconut Paste/Coarse Grinded/Pounded Powder) – 1 ½ Cup – ¾ Cup
Brown Sugar – 1 Tbsp

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