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Chicken Rendang
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4.49 from 227 votes

Chicken Rendang

Chicken Rendang – a rich and aromatic Malaysian-Indonesian chicken stew simmered with spices and creamy coconut milk. Bold, flavorful, and absolutely irresistible—the only rendang recipe you’ll ever need!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Chicken
Cuisine: Malaysian Recipes
Keyword: Chicken Rendang
Servings: 4 people
Author: Bee Yinn Low

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

  • Put 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.

Video

Notes

  • I always make sure to blend the spice paste until it’s nice and smooth. The smoother the paste, the better it mixes with the chicken and ensures every bite is full of flavor.
  • I’m never skipping toasted grated coconut—it adds this rich, nutty depth to the rendang that really makes a difference. It’s totally worth the extra step!
  • Patience is key! I let the rendang simmer on low heat so the chicken gets nice and tender, soaking up all the spices. The longer it cooks, the better the flavor!
  • I like to give my kaffir lime leaves a little tap with the back of my knife before adding them. It helps release all that incredible fragrance and flavor.

Nutrition

Serving: 4people | Calories: 383kcal | Carbohydrates: 20g | Protein: 40g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 109mg | Sodium: 218mg | Fiber: 4g | Sugar: 7g