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!
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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.
Pairs well with:
Chicken Rendang Recipe
Chicken Rendang – amazing Malaysian-Indonesian chicken stew with spices and coconut milk. Deeply flavorful. The best rendang recipe ever!
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
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
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luana menchini
wonderful dish full of flavour !
Jez Corbin
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
Sounds like your chicken is watery? In this case, you can transfer the chicken out and reduce the liquid before putting the chicken back.
Jamtin
No tamarind in the chicken version? Curious to know why…..
Rasa Malaysia
It’s not necessary but you can add.
andrea bull
I cant find whole dried arbol chillies in my supermarket …they have arbol chilli flakes
Can I use those and how much ?
Rasa Malaysia
Hmmm, it’s hard to say since I haven’t tried. I would start with 2 tablespoons and adjust per your taste.
Andy
Wow chicken rendang like cow rendang the same with indonesian rendang from west sumatera indonesia. I like it.
Ren Umeda
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
Whole stick of cinnamon. Cardamom, whole. You can leave the star anise whole. Don’t fish them out.
Rasa Malaysia
Ginger is not a substitute for galangal. It will change the taste.
Amateur cook
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
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.
Sha
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
Thanks for trying this chicken rendang.
Vaishali Sengupta
This recipe looks absolutely delicious. Will try it and tell you how it goes!