Name: Chicken Rendang
Total time: 1 h
Yield: 7 servings
Ingredients: 1 kg Chicken; 0.5 cup dried coconut; 5 cloves garlic (minced); 1 onion (sliced); 1 pack Rendang sauce; 1 tbsp sugar; 2 laurel leaves; 1 cinnamon bark; 1 can (400ml) coconut milk; 1 lemon/lime (juice)

Method

Toast the dried coconut in a dry pan without oil until golden brown. Put in a separate bowl.
In the same pan, heat oil and sauté sliced onion until caramelized, then add minced garlic. Sauté until fragrant and light brown.
Add chicken pieces and sauté over medium heat. Mix well, cover, and cook for 10 minutes.
Stir in 1 pack of Rendang sauce, 1 tablespoon of sugar, laurel leaves, and cinnamon bark.
Add the toasted coconut and coat the chicken well with the sauce for 1 minute.
Pour in coconut milk and simmer on medium heat uncovered.
Stir every 15 minutes until the sauce becomes thick in consistency.
Squeeze lemon or lime juice before serving to balance the richness or cut spiciness.

Chicken Rendang

Method

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