Tuesday, April 3, 2012

Rendang Ayam(Dry Chicken Curry)with Glutinous Rice

I still have few packets of Brahim's spices paste that I brought back from my Malaysia trip..One of the paste is rendang spices(dry curry)..Beside Brahim's spices paste ,I also brought back some tumeric leaves (daun kunyit) ,kaffir lime leaves(daun limau purut) and curry leaves(daun kari).It's a must to use kaffir lime and roasted fresh coconut flakes to cook this type of dry curry(rendang)!! I love the special fragrant of tumeric leaves and kaffir lime leaves added to enhanced the flavor of dry curry chicken..

10 chicken drumsticks,chop into 1/2 each
1 pack Brahim's brand rendang paste
2 tbsp sambal paste *optional if you prefer spicy*
2 tbsp curry meat flavor powder (Baba's brand)
200 ml coconut milk
2 tbsp sugar
salt to taste
2 tbsp chicken bouillon powder
50 gm roasted fresh coconut flakea,pounded fine
4 tbsp oil or more

10 kaffir lime leaves,washed
1 tumeric leaves,washed and tie


1:Heat medium stock pot or wok at medium high heat with oil.Add in Brahim paste ,sambal paste,curry powder,kaffir lime leaves and tumeric leaves. Saute for 3-5 minutes or until fragrant  ,then add in chicken, mix well with all the spices.
2:Simmer the chicken for 20 minutes,add in sugar,chicken bouillon powder ,salt and coconut milk,mix well.
3:Check the seasoning.Keep simmer the chicken until the coconut milk steep in and almost dry..about 10 more minutes.Toss in roasted coconut flake,mix well.
5:Remove from heat and dish out.serve with rice or bread(roti)


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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.