🌶️ Pradeep's Chicken Rendang

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 🌶️ Pradeep’s Chicken Rendang (Quick & Easy Shortcut Version)

This shortcut Chicken Rendang keeps all the rich, nutty, and aromatic flavors of the traditional Malaysian classic—without the hours in the kitchen. Perfect for busy nights when you still crave something exotic and deeply satisfying.

📝 Ingredients

🍗 Chicken

  • 3 lbs boneless, skinless chicken thighs, cut into cubes

🌿 Whole Spices

  • 2 cinnamon sticks
  • 10 whole cloves
  • 8 star anise
  • 10 cardamom pods

🥥 Coconut Components

  • 1 (13.6 fl oz) can coconut milk
  • ½ cup store-bought kerisik (toasted coconut paste) or substitute with ½ cup unsweetened desiccated coconut toasted in a dry pan

🌱 Aromatics

  • 2 lemongrass stalks (white part only), smashed with the back of a knife
  • 12 kaffir lime leaves, torn slightly to release aroma

🧂 Seasonings

  • 2 tbsp sugar (adjust to taste)
  • Salt, to taste
  • 2 tbsp ready-made tamarind paste

🌶️ Spice Paste

  • 12 shallots
  • 2-inch piece of galangal (substitute with ginger if unavailable)
  • 6 lemongrass stalks (white part only)
  • 10 garlic cloves
  • 2-inch piece ginger, peeled
  • 20 dried chilies, seeded (or 4–5 tbsp store-bought chili paste for convenience)
  • 4 fresh red chilies

👩‍🍳 Directions

🥥 1. Shortcut Kerisik

Skip pounding kerisik from scratch. Use store-bought kerisik or toast ½ cup unsweetened desiccated coconut in a dry skillet over medium heat for 5–6 minutes until golden brown and fragrant. Set aside.

🍋 2. Simplified Tamarind Prep

Use ready-made tamarind paste—no soaking or straining required.

🌶️ 3. Prepare the Spice Paste

Blend all Spice Paste ingredients in a food processor until smooth. (Or use ¾ cup store-bought rendang paste in a pinch.)

🍲 4. Cook the Rendang

  1. Heat 3 tbsp oil in a large skillet over medium heat. Add the Spice Paste, cinnamon sticks, cloves, star anise, and cardamom pods.

  2. Bloom the spice paste: Reduce heat to medium-low and fry the mixture gently for 8–10 minutes, stirring frequently, until the oils separate, and the paste darkens slightly. This deepens the flavor and builds the rendang’s signature richness.

  3. Add chicken cubes and smashed lemongrass. Stir well to coat the chicken with the spices.

🥘 5. Simmer & Slow Cook

  1. Pour in coconut milk and 1 cup water. Stir in ready-made tamarind paste.
  2. Bring to a gentle simmer, stirring occasionally, until the chicken is nearly cooked.
  3. Add bruised kaffir lime leaves and kerisik (store-bought or toasted). Stir to combine.

🕰 6. Finish Cooking

Reduce heat to low, cover, and let simmer gently for 25–30 minutes, or until chicken is tender and the sauce has reduced and thickened.

🍚 7. Adjust & Serve

Season with sugar and salt to taste. Serve hot over steamed jasmine rice or coconut rice.

👨‍🍳 Chef’s Notes (Shortcut Edition):

✨ Palm Sugar Boost: Swap regular sugar for palm sugar to add a subtle caramel richness.
✨ Layered Coconut Flavor: Add half the coconut milk early and let it simmer to caramelize slightly before adding the rest.
✨ Overnight Magic: Rendang tastes even better the next day—make ahead for the ultimate flavor.
✨ Mild or Spicy? For a gentler heat, use fewer dried chilies or remove the seeds.


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