Malaysian Chicken Rendang Curry Rich, comforting, and authentically Malaysian — this rendang is a slow-cooked meat dish simmered in coconut milk and spices, delivering flavours that truly taste like home and Halal friendly 📍Find MasFood Rendang Curry Paste at your local Asian grocer. Ingredients * 1.2 kg chicken (bone-in pieces like thighs, drumsticks, or maryland) * 3 shallots, thinly sliced * 3 cloves garlic, minced * 1-inch piece of ginger, grated * 1 packet MasFood Rendang Curry Paste (200g) * 400 ml coconut milk * 100ml water (plus more if needed) * 6 kaffir lime leaves, torn * 1 stalk lemongrass, bruised * 3 tbsp kerisik (toasted grated coconut — see below) * 2 tbsp neutral oil (e.g. canola) * 1 tsp salt (or to taste) * 1 tsp sugar (or to taste) 🥥 How to Make Kerisik (if not store-bought) 1. Toast 1 cup of grated coconut in a dry pan over low heat until golden brown and aromatic. 2. Pound using a mortar and pestle, or blend, until it forms an oily, gritty paste. Instructions 1. Sear the Chicken * Heat 2 tbsp oil in a heavy-based pot or wok over medium-high heat. * Add chicken, skin side down, and sear until browned on both sides. Work in batches to avoid overcrowding. * Remove and set aside. 2. Sauté the Aromatics * In the same pot, lower heat to medium. * Add shallots, garlic, and ginger. Sauté for 2–3 minutes until soft and fragrant. 3. Cook the Curry Paste * Add MasFood Rendang Curry Paste. * Stir-fry for 2–3 minutes until the oil separates and the paste becomes aromatic.  This step is key for developing deep flavour. 4. Simmer the Curry * Return the seared chicken to the pot. * Add coconut milk, torn kaffir lime leaves, and bruised lemongrass. * Pour in 100 ml water and stir to coat the chicken evenly. * Bring to a gentle boil, then reduce heat to low. * Cover loosely and simmer for 45–60 minutes, stirring occasionally and adding more water if needed. 5. Reduce and Thicken * Once the chicken is tender and nearly falling off the bone, remove the lid. * Stir in the kerisik and continue to simmer uncovered for 20–30 minutes. * Stir frequently to prevent sticking. * The rendang is ready when: * Oil rises to the top * Gravy is thick and clings to the chicken * Colour is deep, rich, and caramelised 6. Final Seasoning * Season with salt and sugar to taste. * Adjust until perfectly balanced — savoury, creamy, and just slightly sweet. ✅ Tips: * Let the gravy reduce well — rendang should be dry-ish and clingy, not soupy. * Make it a day ahead if you can — rendang gets better overnight. * Serve with steamed jasmine rice or nasi lemak #homecooking #EasyRecipes #DinnerIdeas #masfood - @geniuseatss