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To begin making the Chicken Rendang Recipe we will first make the spice paste. 

To make the spice paste for Chicken Rendang

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In a saucepan, heat 1/2 cup of water, add the dry red chillies and bring it to a brisk boil. 

2

Turn off the flame and let the chillies cool, drain the excess water and set aside. 

3

Once the chillies have cooled down split each of them into two, and deseed, ensure all the seeds are completely removed. 

4

Transfer to a bowl and set aside. 

5

In a mixer jar, combine the boiled and deseed chillies, onions, ginger, garlic, and  lemon grass and grind into a paste. 

6

Add some water if required to get a thick spice paste and set aside. 

Getting ahead to make the Chicken Rendang Recipe

1

In a kadai, heat oil on medium flame, add the whole spices- cloves, cardamom, star anise and cinnamon, once they begin to sizzle, add the freshly ground spice paste to this and cook until the raw smell goes away. 

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This will take a good 5-7 minutes. 

3

Next add the coconut milk, salt, sugar, lemon grass, mix well and bring to a single boil. 

4

Reduce the flame to medium-low, add the chicken pieces and cover the kadai. 

5

This will take about 6-8 minutes. Ensure you cook the chicken only until tender. Do not over cook, you will be left with rubbery pieces of meat. 

6

Turn off the flame and leave the lid on it as before.

7

Heat a small skillet on medium flame and dry roast the freshly grated coconut , till it turns into a golden brown colour and the aroma wafts in the air. 

8

Turn off the flame and add this toasted coconut to the Chicken Rendang. Check the salt and seasonings and adjust to suit your taste.

9

Transfer the Chicken Rendang to a serving bowl and serve hot.

10

Serve Chicken Rendang along with Thai Coconut Garlic Rice Recipe, a fried egg on the side for a lip smacking meal. 

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