Ayam Bumbu Rendang

I bought an additional reduce-to-clear chicken pieces from the store (can’t resist bargain ^_^). I have already made different recipe for the other half when I decided I wanted to use the left over coconut milk in the fridge. I thought of Opor ayam but not quite in the mood. So why not Rendang? I have an old recipe for Meat rendang but I thought Chicken will do as well. I don’ have a complete ingredient so I just make it up some of it as I go along. It taste OK though at the end.

Ingredient:

½ Chicken, cut to 6 pieces

1 tsp tamarind Paste

1 stalk of lemongrass

3 lime leaves

200 ml coconut milk (from canned coconut milk) mixed with 100 ml water

1 tsp salt

1 tsp sugar

5 bulbs Shallot

3 bulbs Garlic

1 cm Galangal

1 cm Ginger

2 Bird eye chilli – I used 1 green and 1 red chillies

Direction:

1. Grind together shallot, garlic, galangal, ginger and bird eye chilli.
2. Boil the chicken, coconut milk, ground ingredient, lime leaves, lemongrass and tamarind paste. Until chicken in tender.
3. Add Sugar and salt
4. Cooked until coconut water reduced – I add 50 ml water to cooked it further for the ingredient to be absorbed by the chicken