Chicken Rendang Master Class with the Master Chef Sashi Chelliah | Cookd
Unleash your inner Chef with Sashi Chelliah's Chicken Rendang Masterclass! 🎓🍲
Learn the art of crafting the most exquisite Chicken Rendang from the Masterchef himself!
Chicken Rendang Recipe:
For the Rendang Paste:
Shallots - 200 g
Kashmiri Dry Red Chilli (soaked) - 4 nos
Dry Red Chilli (soaked) - 20 g
Galangal (diced) - 60g
Fresh Turmeric (diced) - 20 g
Ginger (diced) - 60 g
Lemon Grass (diced) - 2 stalks
Garlic - 4 cloves
Water - ½ Cup
Other Ingredients:
Coconut (grated) - 50 g
Coconut Oil - 4 tbsp
Lemon Grass (bruised) - 2 nos
Coconut Milk - 800 ml
Palm Sugar / Gula Melaka - 50 g
Salt - 1 ½ tsp
Kaffir Lime Leaves (torn) - 3 leaves
Boneless Chicken Thighs - 1 kg
Instructions:
1.Soak the Kashmiri Dry Red Chilli and Regular Dry Red Chilli separately in hot water for 20 minutes.
2. In a mixer jar add all the ingredients for the paste and blend into a smooth paste and set aside.
3. In a pan add grated coconut and toast on medium heat for 3 minutes, or until the water evaporates and is lightly golden. Remove and set aside.
4. In the same pan pour coconut oil and the paste, cover and cook on a low-medium flame for 5 minutes or until all the water has evaporated.
5. Add the bruised lemon grass and cook for another 2-3 minutes on a low-medium flame.
6. Pour coconut milk, palm sugar, salt, toasted coconut and cook for 3 minutes on a medium flame.
7. Add the boneless skinless chicken thighs, kaffir lime leaves and cook for 10 minutes on a medium flame. Serve hot
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