Spicy Chicken Rendang – (SINGAPORE)
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Many of youth in Singapore work strongly for the slow food concept. today we love to introduce you, one of great food lovers from Singapore named Rohaidah Sinin .  she shares some of her great dishes with us today. we are there to publish her  recipes on this website with a lot of trust. enjoys her lovely recipe and waiting for your feedback

Total Time:
40  min
20  min
20 min
8 potions 


  1. First of all, marinade chicken pieces with turmeric powder and salt for 30 minutes.
  2. Meanwhile, blend ingredients (B) until smooth. Heat oil in wok and fry the chicken pieces until 3/4 cooked. Set aside.
  3. Use same oil to saute the blended ingredients together with the bruised lemongrass.
  4. Stir the gravy and cook covered for 25-30 minutes. Stir occasionally to avoid burnt bottom.
  5. Once you see the oil separates from the gravy, add coconut milk, tamarind pulps and salt.
  6. Stir and allow to boil a few times. Add fried chicken pieces and kaffir lime leaves
  7. Mix well and cover the lid for another 10 minutes. Stir. Add toasted coconut, mix evenly. Check for salt. Dish out.

this is similer to chicken curry.do not cook in high heat.this a dish you need to cook in show fire

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