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Description
A rich and flavorful Malaysian chicken dish cooked with coconut milk and spices.
Ingredients
- 500g chicken, cut into pieces
- 400ml coconut milk
- 2 tbsp rendang paste
- 1 lemongrass stalk, bruised
- 4 kaffir lime leaves
- 1 tsp turmeric powder
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 tsp salt
- 2 tbsp vegetable oil
Instructions
- Heat oil in a skillet over medium heat.
- Add rendang paste, lemongrass, and kaffir lime leaves. Stir for 2 minutes.
- Add chicken pieces and cook until browned.
- Pour in coconut milk, turmeric, tamarind paste, palm sugar, and salt.
- Simmer uncovered for 30-40 minutes until the sauce thickens.
- Serve hot.
Notes
- Use fresh coconut milk for the best flavor.
- Adjust spice levels to your preference.
- Leftovers taste even better the next day.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Malaysian