Recently, there was a huge rendang controversy caused by Master Chef UK judges who said that chicken rendang should have crispy skin, which enraged the entire country of Malaysia, Singapore and Indonesia and the incident turned into a social media warfare.
As a Malaysia food blogger, I wanted to tell you that chicken rendang, or any rendang, for example: beef rendang, lamb rendang should never have crispy skin. And the rendang sauce should be on the skin!
Here I have just the perfect chicken rendang recipe for you. Rendang originated from Indonesia but they are very popular and well loved by many in Malaysia.
Chicken rendang is slow cooked and stewed in the rendang sauce and my chicken rendang recipe yields flavorful and tender chicken, with complex structure of flavors, with the intense aroma of the exotic spices.
I love making chicken rendang at home. While it takes some time to prep and make the dish, the end result is so rewarding.
When I sink my teeth into the chicken, the taste immediately transports me back to Malaysia, my home country. Enjoy!
How Many Calories per Serving?
This recipe is only 383 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Chicken Rendang
Chicken Rendang – amazing Malaysian-Indonesian chicken stew with spices and coconut milk. Deeply flavorful. The best rendang recipe ever!
Ingredients
- 1 1/2 lbs. (0.6 kg) boneless and skinless chicken breasts or thighs, cut into cubes
- 1/3 cup cooking oil
- 1 cinnamon stick
- 3 cloves
- 3 star anise
- 3 cardamom pods
- 1 lemongrass, white part only, pounded and cut into strips
- 1 cup coconut milk
- 1 cup water
- 5 kaffir lime leaves (bruised)
- 5 tablespoons toasted grated coconut, kerisik
- 1 tablespoon sugar or to taste
- salt to taste
Spice Paste:
- 6 shallots
- 1 inch (2 cm) galangal
- 3 stalks lemongrass (white part only)
- 4 cloves garlic
- 1- inch piece ginger, peeled
- 10 dried chilies, chili arbol, seeded
Instructions
- All all the ingredients of the Spice Paste in a food processor. Blend well.
- Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them until aromatic. Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.
- Add the kaffir lime leaves, toasted coconut, stir to blend well with the chicken. Lower the heat to low, cover the lid, and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add more sugar and salt to taste to taste. Serve immediately.
Notes
To make beef rendang, check out my recipe here.
Nutrition Information
Serving Size
4 peopleAmount Per Serving Calories 383Total Fat 40gSaturated Fat 17gCholesterol 109mgSodium 218mgCarbohydrates 20gFiber 4gSugar 7gProtein 40g
Kelly
Hi if i use coconut cream, what’s the ratio btwn the cream and water or same?
Rasa Malaysia
Same.
Azrul
Nice… I’ll do it tomorrow.. Tq Chef Kelly 😊
Pamela Chan
You may opt to use a mixture of fresh chillies and dry chillies, perhaps in the ratio of 7 fresh and 3 dried chillies Or 5:5. This will give a reddish color after cooking. Using fresh tumeric will also enhance the flavour
I also suggest that you do not substitute or omit any ingredients for this receipe to maintain its original taste.
Hope this helps and happy cooking!
Xingqiu
By 10 dried chillies, arbol chilli
Do you mean that it needs 10 dried chillies AND 10 arbol chillies? Or does it mean 10 dried arbol chillies?
I saw some comments saying their dishes color ends up pale, and it happens to me too. I assume this could be the reason
Rasa Malaysia
Just 10 dried chilies, I used arbol.
Kelley Cook
What do you serve with this?