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You are here:Home / Recipes / Malaysian Recipes / Chicken Rendang

Chicken Rendang

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Chicken Rendang - amazing Malaysian-Indonesian chicken stew with spices and coconut milk. Deeply flavorful. The best rendang recipe ever!

Chicken Rendang – amazing Malaysian-Indonesian chicken stew with spices and coconut milk. Deeply flavorful. The best rendang recipe ever! | rasamalaysia.com

Chicken Rendang Malaysian-Indonesian chicken stew with spices and coconut milk.

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!

Homemade Malaysian-Indonesian chicken stew with spices and coconut milk in a silver cook ware ready to serve.

Other Recipes You Might Like

  • Beef Rendang
  • Malaysian Lamb Rendang
  • Malaysian Chicken Curry

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.

Easy and quick authentic Malaysian-Indonesian chicken stew ready to serve.

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.

Pairs well with:

Chili Clams

Penang Hokkien Mee

Sambal Udang (Prawn Sambal)

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    Chicken Rendang Recipe

    Servings 4 people
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour

    Chicken Rendang – amazing Malaysian-Indonesian chicken stew with spices and coconut milk. Deeply flavorful. The best rendang recipe ever!

    Calories 383 kcal
    Author Bee | Rasa Malaysia

    Ingredients

    Ingredients:

    • 1 1/2 lbs. 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 galangal
    • 3 stalks lemongrass (white part only)
    • 4 cloves garlic
    • 1- inch piece ginger, peeled
    • 10 dried chilies, chili arbol, seeded
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    Directions

    1. 1
      All all the ingredients of the Spice Paste in a food processor. Blend well.
    2. 2
      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.
    3. 3
      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.

    Recipe Notes

    To make beef rendang, check out my recipe here.

    Nutrition Facts
    Chicken Rendang Recipe
    Amount Per Serving (4 people)
    Calories 383 Calories from Fat 360
    % Daily Value*
    Fat 40g62%
    Saturated Fat 17g106%
    Cholesterol 109mg36%
    Sodium 218mg9%
    Potassium 1066mg30%
    Carbohydrates 20g7%
    Fiber 4g17%
    Sugar 7g8%
    Protein 40g80%
    Vitamin A 380IU8%
    Vitamin C 7.5mg9%
    Calcium 65mg7%
    Iron 4.9mg27%
    * Percent Daily Values are based on a 2000 calorie diet.
    Course: Main Course
    Cuisine: Malaysian
    Keyword: Chicken Rendang
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    51 COMMENTS... read them below or add one

    1. luana menchini

      May 5, 2019 at 7:10 AM

      Reply

      5 stars
      wonderful dish full of flavour !

    2. Jez Corbin

      April 18, 2019 at 11:24 AM

      Reply

      I made this recipe but doubled up all the ingredients – after simmering for 15 mins with the lid on I realised that the sauce wasn’t going to dry up – even after another 45 mins with the lid off and the heat turned up a bit there was still a lot of liquid sauce. Tasted really good anyway!
      Where did I go wrong?

      • Rasa Malaysia

        April 18, 2019 at 9:43 PM

        Reply

        Sounds like your chicken is watery? In this case, you can transfer the chicken out and reduce the liquid before putting the chicken back.

    3. Jamtin

      March 11, 2019 at 8:22 AM

      Reply

      No tamarind in the chicken version? Curious to know why…..

      • Rasa Malaysia

        March 11, 2019 at 9:20 AM

        Reply

        It’s not necessary but you can add.

    4. andrea bull

      February 21, 2019 at 1:30 PM

      Reply

      I cant find whole dried arbol chillies in my supermarket …they have arbol chilli flakes
      Can I use those and how much ?

      • Rasa Malaysia

        February 21, 2019 at 10:37 PM

        Reply

        Hmmm, it’s hard to say since I haven’t tried. I would start with 2 tablespoons and adjust per your taste.

    5. Andy

      February 18, 2019 at 12:18 AM

      Reply

      Wow chicken rendang like cow rendang the same with indonesian rendang from west sumatera indonesia. I like it.

    6. Ren Umeda

      August 4, 2018 at 2:56 AM

      Reply

      I have a few questions about the spices.
      Should I grind the cinnamon before using or add the whole stick? Also, regarding the cardamom, do I remove the pod and grind the seeds, or add the pod whole? Do you leave cloves and star anise whole?
      If you leave them whole, do I have to fish them out before serving?

      If I don’t have galangal, can I double the ginger in lieu of using galangal?

      Thanks!

      • Rasa Malaysia

        August 4, 2018 at 8:41 PM

        Reply

        Whole stick of cinnamon. Cardamom, whole. You can leave the star anise whole. Don’t fish them out.

      • Rasa Malaysia

        August 4, 2018 at 8:42 PM

        Reply

        Ginger is not a substitute for galangal. It will change the taste.

    7. Amateur cook

      July 22, 2018 at 1:15 AM

      Reply

      I just cooked the recipe and followed it to the tee. However the dish came out looking like a Thai green curry. Lol.

      • Rasa Malaysia

        July 22, 2018 at 1:50 AM

        Reply

        You must have done something wrong. There is no way it would become Thai green curry. Number 1, there is no ingredients in the recipe that would turn it green.

    8. Sha

      July 19, 2018 at 6:38 AM

      Reply

      Just tried this recipe tonight. It was awesome! I had actually reduced the number of dried chillies because we don’t eat much chilli but cooked it on simmer for almost an hour to get the deep red colour. I also added some lime leaves to the paste. Smelled heavenly! Thanks for the recipe

      • Rasa Malaysia

        July 19, 2018 at 7:47 PM

        Reply

        Thanks for trying this chicken rendang.

    9. Vaishali Sengupta

      May 22, 2018 at 9:56 AM

      Reply

      This recipe looks absolutely delicious. Will try it and tell you how it goes!

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