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