Rendang is a dry type of curry. Traditional Malaysian Chicken Rendang is a version of dry chicken curry dish and is one of the specialties in Malaysian cooking. This Traditional Malaysian Chicken Rendang is so rich in flavours and spices that you will never have enough once it’s cooked. The spices used in cooking this dish also serve as natural organic preservation and together with the slow cooking of the chicken, this flavourful dish can be kept for a long time.
Traditional Malaysian Chicken Rendang is also a dish that is extremely versatile. You can serve this flavourful rendang dish with steamed white or saffron rice, ketupat (a compressed rice cake) or lemang (glutinous rice cooked in bamboo tubes) and thick slices of bread.
Cooking Traditional Malaysian Chicken Rendang involves pounding or grinding many types of spices as well as slow cooking and continuously churning the chicken meat until all of the liquids has evaporated and the chicken is done. Hence, it can be time-consuming and requires some patience. However, the outcome is just amazing especially with kerisik (toasted and pounded coconut) mixed in at the end of the cooking process.
It is indeed a real treat especially for the curry lovers. The chicken pieces are slowly cooked in coconut milk and spices until almost dry, allowing the meat to absorb all the condiments. The slow simmering process allows the chicken meat to absorb all the spices and become tender. Great care however is required to ensure the chicken meat is not overcooked or burnt. Because of the generous use of many types of spices, this Traditional Malaysian Chicken Rendang has a complex and special taste that is unique to Malaysian Cuisine.
Traditional Malaysian Chicken Rendang is a must-have dish for my family whenever there is a family gathering or special occasion. On second thought, as it’s easy (although time consuming) and aromatic, we need not wait for an occasion to cook it anymore. Enjoy!