Chicken Rendang without Coconut Milk

Chicken Rendang without Coconut Milk
  • 220g chicken breast, cut into small pieces
  • 1 cup onion
  • 4 cloves garlic
  • 3 red chillies
  • 1 inch ginger
  • 2 stalks lemongrass
  • 1 inch galangal
  • 1 inch fresh turmeric
  • 15cm x 1 piece turmeric leaf, sliced finely
  • 5cm x 3 pieces kaffir lime leaves, sliced finely
  • 2 tablespoon cooking oil
  • ½ cup water
  • ¼ teaspoon salt (if necessary)
  1. Heat oil in a pot. Fry blended ingredients for 1 minute or until fragrant.
  2. Add chicken and water into the pot, using medium heat, and stir until water is boiled.
  3. Lower the heat, let cook and simmer until gravy turns thick. Add turmeric leaves and kaffir lime leaves. Continue simmering until chicken is tender and gravy becomes dry according to your preference.
  4. Dish could be seasoned with salt according to ones preference during meal. Serve while dish is still hot.