Spicy Chicken Rendang with Red Beans

Rendang Ayam Kacang Merah

Ingredients:

• 1 whole chicken, cut into pieces and cleaned thoroughly
• 1 liter of thick coconut milk (extracted from 2 coconuts)
• 250 grams of red beans (optional, adjust to taste)

Smooth Paste Ingredients:

• 12 shallots
• 8 cloves of garlic
• 10 red chilies (add more if you prefer it spicier)
• 1/4 teaspoon of chili powder
• 1/2 teaspoon of turmeric powder
• 1/2 thumb-sized piece of galangal
• 1/2 thumb-sized piece of ginger

Whole Ingredients:

• 3 bay leaves
• 1 turmeric leaf
• 2 stalks of lemongrass (1 crushed, 1 finely chopped)
• 3 kaffir lime leaves
• 1 nutmeg, crushed (optional)
• Palm sugar, tamarind, and salt to taste

Instructions:

1. Prepare the Chicken:

   • Clean the chicken thoroughly and rub it with salt to enhance the flavor and texture.

2. Prepare the Red Beans:

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   • If using red beans, boil them until they are half-cooked. Set aside.

3. Blend the Spices:

   • Combine all the ingredients for the smooth paste in a blender and blend until smooth.

4. Sauté the Paste:

   • Heat a large pot over medium heat and sauté the smooth paste along with the bay leaves, turmeric leaf, crushed and chopped lemongrass, and kaffir lime leaves. Cook on low heat until the paste is aromatic and the oil separates.

5. Cook the Chicken:

   • Add the chicken pieces to the pot and stir well to coat them with the spice paste.
   • Pour in the thin coconut milk and add palm sugar. Stir gently until the mixture begins to boil. Be careful when stirring, as chicken is more delicate than beef and can break apart easily.

6. Incorporate Thick Coconut Milk and Beans:

   • Once the mixture reaches a boil, add the thick coconut milk, half-cooked red beans, crushed nutmeg (if using), and tamarind water.
   • Continue to cook on low heat, stirring occasionally until the sauce thickens and the oil starts to separate. Adjust the seasoning with salt as needed.

7. Achieve Desired Consistency:

   • Taste and adjust the seasoning as necessary. Continue to cook until the rendang reaches your desired level of dryness and the oil has separated.

8. Optional Step for Firmer Chicken:

   • If you prefer the chicken to be less soft, you can lightly fry the chicken pieces until they are half-cooked before adding them to the rendang.

9. Serve:

   • Once the rendang has reached the desired consistency and flavor, turn off the heat and let it rest for a few minutes. Serve hot with steamed rice.

Notes:

• Adjust the level of spiciness by increasing or decreasing the amount of red chilies and chili powder.
• The cooking time for rendang varies depending on how dry you prefer the dish. The longer you cook, the drier it will become.
• For a richer flavor, allow the rendang to sit for a few hours or overnight before serving.

Enjoy this delectable Rendang Ayam Kacang Merah, a unique twist on the traditional rendang with the addition of tender chicken and flavorful red beans. Perfect for special occasions or a comforting meal at home!