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Rendang Ayam (Chicken in Coconut Milk)


1 Chicken
250ml Coconut Milk
1/2 Cup Grated Coconut
1/2 Cup Oil


2 tsp Sugar
1 tsp Salt
1 tsp Chicken Powder
1 tsp Lea & Perrin Worcestershire Sauce

Curry Paste:

150g Shallots (4-5 bulbs)
60g Garlic (1 large bulb)
3 Pieces Kemiri or Candle Nuts
20g Turmeric (or 2-3 Tbsp Ground Turmeric)
20g Galangal
20g Belachan
3 Fresh Red Chillies
2 Stalks Lemon Grass (white inside part only)
1 tsp Coriander Seeds (toasted)
2-3 Tbsp Oil (for blending spices)


1/2 tsp Star Anise Powder
1/2 tsp Cumin Powder

Cooking Instructions:

Clean and dry the chicken, and cut into serving pieces.
Blend the curry paste ingredients to a smooth paste using a kitchen whiz or electric blender.
Deep-fry the grated coconut.
Heat the oil; fry the curry paste and the spices until fragrant.
Add the chicken, then the sugar, salt, chicken powder and Worcestershire sauce.
Stir well making sure the chicken pieces are evenly coated.
Once the chicken is cooked, add the coconut milk.
Bring back to the boil, then remove from heat and sprinkle over the grated coconut.