Chicken Rendang/Rendang Recipe/Dry Curry with Nasi Kunyit/Yellow Glutinous Rice/Turmeric Rice

Ingredients

• 10 pieces Red Chili Peppers (roughly chopped)
• 5 pieces Shallots (roughly chopped)
• 0.5 cup Water (for first blend)
• 6 pieces Candlenuts (also called gangal)
• 30 g Fresh Ginger (peeled and roughly chopped)
• 4 pieces Garlic Cloves (peeled)
• 2 stalks Lemongrass (white parts) (white parts only, roughly chopped)
• 30 g Fresh Turmeric (peeled and roughly chopped)
• 1 large Onion (roughly chopped)
• 1 tsp Chili Powder
• 1.5 cup Water (added gradually during second blend)
• 2 stalks Lemongrass stalks (bruised to release aroma)
• 5 leaves Kaffir Lime Leaves (bruised)
• 1 leaf Turmeric Leaf (torn into shreds)
• 2 kg Chicken Pieces (pre‑cut, bone‑in or boneless)
• 2.5 cup Water (to simmer chicken (adjust if needed))
• 1 cup Coconut Milk (full‑fat for richness)
• 2 tbsp KC Paste (Toasted Grated Coconut) (store‑bought or homemade)
• 2 tsp Salt
• 1 tbsp Tamarind Paste
• 1 tbsp Brown Sugar
• 2 cup Glutinous (Sticky) Rice (soaked 2 hours, then drained)
• 1 cup Coconut Milk (for rice) (full‑fat)
• 1 tsp Turmeric Powder
• 1 tsp White Peppercorns (ground)
• 2 pieces Pandan Leaves (Bandan) (knotted, removed before serving)
• 2 cup Water (for rice)
• 1 leaf Turmeric Leaf (for garnish) (thinly sliced)

Instructions

1. Blend First Spice Batch

   Add roughly chopped red chilies, shallots and 0.5 cup water into the blender. Blend until a fine, smooth paste forms.

   Time: PT5M

2. Blend Second Spice Batch

   Add candlenuts, ginger, garlic, white lemongrass, fresh turmeric, onion, chili powder and gradually add 1.5 cups water. Blend until very fine and creamy.

   Time: PT5M

3. Combine Spice Pastes

   Transfer both blended pastes into a large bowl and mix together to form a uniform spice mixture.

   Time: PT2M

4. Fry the Spice Paste

   Heat 1 cup of oil in a large pot over medium heat. Add the combined spice paste, stirring constantly. Fry for about 10 minutes until the paste darkens, the water evaporates, and oil separates from the mixture.

   Time: PT10M

   Temperature: Medium

5. Add Aromatics

   Add bruised lemongrass stalks, kaffir lime leaves, and torn turmeric leaf to the pot. Stir for 1 minute to release their fragrance.

   Time: PT1M

   Temperature: Medium

6. Incorporate Chicken

   Add the 2 kg of chicken pieces to the pot. Toss well so each piece is coated with the spice paste.

   Time: PT3M

   Temperature: Medium

7. Simmer Chicken

   Pour in 2.5 cups of water, stir, then cover and simmer over medium heat for 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: Medium

8. Add Coconut Milk and KC Paste

   Stir in 1 cup coconut milk, 2 tbsp KC paste, 2 tsp salt, 1 tbsp tamarind paste, and 1 tbsp brown sugar. Mix well.

   Time: PT2M

9. Final Simmer

   Cover the pot and cook for another 10 minutes, stirring occasionally, until the chicken is tender and the sauce is thick.

   Time: PT10M

   Temperature: Medium

10. Skim Excess Oil

    Remove the lid and use a ladle or spoon to skim off about 1 cup of excess oil that has separated.

    Time: PT2M

11. Prepare Yellow Glutinous Rice (Passive Soak)

    Rinse 2 cups glutinous rice, then soak in water for 2 hours. Drain before cooking.

    Time: PT2H

12. Cook Yellow Glutinous Rice

    In the rice cooker, combine drained rice, 1 cup coconut milk, 1 tsp turmeric powder, a pinch of salt, a pinch of ground white pepper, 2 cups water, and the knotted pandan leaves. Stir, then start the rice cooker.

    Time: PT25M

13. Garnish Rice

    When the rice is done, remove the pandan leaves, fluff the rice, and top with thin slivers of turmeric leaf.

    Time: PT3M

14. Serve

    Plate the chicken renang alongside the yellow glutinous rice. Optionally garnish the chicken with fresh cilantro.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

22 g

Fat

28 g

Fiber

2 g