This Almond Chicken Rendang Recipe is inspired by the Spicy Almond Chicken Pasta that I shared sometime back. Both dishes are kinda similar as their sauces somewhat resemble satay sauces but in a more almond-nutty way.
Where To Get Almonds in Bulk in Singapore
J and I eat almonds a lot so we often buy them in bulk (at least 2kg each time). It’s cheap and convenient as these almonds can be kept fresh up to a year when chilled in the fridge. I get my supply of almonds from Lao Ban Niang, a dried goods shop on Rochor Road (Bugis). Their almonds are of pretty good quality and are always fresh-tasting (fresh batches due to high turnover – very important!), reasonably priced and best of all, come in vacuum packs for easy storage.
You Can Cook With Almonds Too
Almonds are perfect for adding into salads, oats and smoothie shakes. They also make great snacks when you need to munch on something in between meals. Besides these, you can also cook up hot dishes with almonds just like this Almond Chicken Rendang. Once you’ve had this, you probably won’t think of using peanuts anymore in future. 😆
Enjoy!
- 1kg chicken drumsticks (or your preferred chicken parts), skin removed
- 1/2 tsp salt
- 500ml unsweetened almond milk
- 150g ground almonds
- 2 pieces kaffir lime leaves, very finely sliced
- 4 tbsp coriander powder
- 2 tbsp palm sugar
- 1 tbsp olive oil
- 10 shallots
- 5 cloves garlic
- 1″ knob ginger
- 1″ knob galangal
- 5 red chillies
- 4 red chilli padi (bird’s eye chillies)