How To Make Chicken Rendang in an Instant Pot or Pressure cooker
Prep Time30 minutesmins
Cook Time25 minutesmins
Course: Dinner
Cuisine: Indonesian
Keyword: Chicken Rendang
Calories: 465kcal
Author: Rosie
Ingredients
8Candle Nutscan use macadamia nuts- similar taste
6clovesor 1 teaspoon ground cloves
2star anise
1tablespooncumin
5cardamon pods
1tablespoonsweet paprika
1tablespooncinnamon powder
1tablespooncoriander powder
6big chilli
1thumb ginger
1teaspoonnutmeg
1thumb galangalcan use ginger for this if you do not have it
2lemongrass
4kaffir lime leafif you do not have this omit it
3bay leaf
3shallotscan use grated onion if no chalets
6clovesgarlic
2cupscoconut cream
1whole chicken or 2 lbs of chicken pieces of your choice
1thumb turmeric1 teaspoon powdered
1tablespoonolive oil
1turmeric leafif you have it
1tablespoonbrown sugarMore or less to taste
1teaspoonsalt.More or less to taste
1teaspoonpepper.More or less to taste
1cupchicken stock
Instructions
Prepare all your ingredients first as there are quite a few for this rendang dish and it helps to be organized.
Prepare the Chicken. We cut up a whole chicken (see the video) because it adds more flavor - however you can easily use any cut of chicken to make this dish.
Next - prepare your ingredients for the paste. Roughly cut galangal, ginger, turmeric, garlic (no need to chop just put in the blender), chili, shallots, and candlenuts ( use macadamia nuts if no candlenuts). Then add to the blender and blend for about 5 minutes until quite a fine paste.
You will need to add some olive oil to get it to blend as a paste and stop the blender two or three times frequently to scrape down the sides and re-blend.
Turn the instant pot to sauté (add a little oil) and cook the paste for about 2-3 minutes.
You can tell when it is ready as you will smell the fragrant aroma from the paste as the ingredients are cooked and they release their flavor.
Then add the paprika, cumin, coriander, nutmeg and cinnamon and stir well.
After about 1 minute then add in the coconut cream and mix well.
Now add the lemongrass, bay leaves, kaffir lime and turmeric leaf if you have it. Followed with the star anise and cloves. We also add one cup of chicken stock. Stir well and add the chicken and again stir well.
Next, pinch the cardamom pods to break the shell and add-in. Season with salt, pepper and some brown sugar.
You are now ready to cook on High Pressure for 15 minutes and 10 minutes natural release.
After cooking - taste the Rendang Gravy and see if it needs more seasoning. Use salt and pepper and sugar if it is a little tart.
Notes
Tip - rending actually improves with age - so leaving it for 2 days in the fridge you will notice an intensification of flavors