Chicken Rendang Master Class with the Master Chef Sashi Chelliah

Ingredients

• 1.5 lb Chicken Thighs, Boneless Skinless (cut into bite‑size pieces)
• 2 cup Coconut Milk (full‑fat, canned)
• 2 tbsp Fresh Turmeric Root (peeled and grated)
• 2 stalks Lemongrass (white part only, finely minced)
• 25 g Dry Red Chilies (deseeded and toasted)
• 1 medium Onion (finely chopped)
• 4 Garlic Cloves (minced)
• 1 tbsp Ginger (grated)
• 2 tbsp Fish Sauce
• 1 tbsp Palm Sugar
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Vegetable Oil
• 0.25 cup Grated Coconut (for garnish, lightly toasted)
• 2 cup Jasmine Rice
• 0.5 cup Coconut Milk (extra) (for cooking the rice)
• 2 tbsp Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare Aromatics

   Finely chop the onion, mince the garlic, grate the ginger, mince the white part of the lemongrass, grate the fresh turmeric, and toast the dry chilies in a dry skillet until fragrant; set aside.

   Time: PT10M

2. Toast Chilies

   Heat 1 tbsp vegetable oil in the skillet over medium heat and add the toasted chilies, stirring constantly for about 2 minutes until they darken slightly.

   Time: PT2M

3. Sauté Aromatics

   Add the remaining 1 tbsp oil, then the onion, garlic, ginger, lemongrass, and grated turmeric. Sauté for 5 minutes until the onion becomes translucent and the mixture is fragrant.

   Time: PT5M

   Temperature: Medium

4. Brown the Chicken

   Add the chicken pieces to the pot, stirring to coat them with the spice mixture. Cook for about 5 minutes until the chicken is lightly browned on all sides.

   Time: PT5M

   Temperature: Medium‑High

5. Season the Base

   Stir in the fish sauce, palm sugar, salt, and black pepper. Mix well for 1 minute.

   Time: PT1M

6. Add Coconut Milk

   Pour in 2 cups of coconut milk, increase heat to bring the mixture to a gentle boil, then reduce to a low simmer.

   Time: PT5M

   Temperature: Medium

7. Simmer the Curry

   Cover the pot and let the curry simmer on low heat for 15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

   Time: PT15M

   Temperature: Low

8. Cook Coconut Rice

   Rinse the jasmine rice until water runs clear. In a rice cooker, combine the rice, 0.5 cup coconut milk, and 1.5 cups water (or follow your cooker’s ratio). Cook according to the cooker’s settings, about 20 minutes.

   Time: PT20M

9. Finish and Serve

   Transfer the curry to a serving bowl, garnish with toasted grated coconut and chopped cilantro. Serve hot alongside the coconut rice.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

60g

Fat

20g

Fiber

4g