Chicken Rendang

The first time I tasted Chicken Rendang, I was instantly transported to a cozy kitchen filled with the rich, intoxicating aromas of spices simmering away. It was a rainy afternoon, and the warmth of the spices combined with the hearty texture of the tender chicken made every bite feel like a comforting hug. This dish is not just a meal; it’s an experience that brings comfort and joy, perfect for impressing family and friends or simply indulging yourself on a quiet evening. I still remember the joy of preparing it, taking my time to blend the spices, allowing the flavors to meld beautifully. Each ingredient plays a vital role, and together, they create a symphony of flavors that is simply irresistible.

Ingredients to Make Chicken Rendang

The ingredients in Chicken Rendang work together harmoniously to create layers of flavor. The key players are the chicken, which absorbs all the delicious spices, and the coconut milk, which adds richness and creaminess to the dish. Each spice plays a crucial role, contributing unique notes that come together beautifully.

• 1 1/2 lbs boneless and skinless chicken breasts or thighs, cut into cubes: Chicken is the star of this dish, providing a tender and juicy texture that soaks up all the flavors.
• 1/3 cup cooking oil: Essential for sautéing the spices and chicken, allowing them to release their flavors.
• 1 cinnamon stick: Adds warmth and a subtle sweetness that complements the savory ingredients.
• 3 cloves: Provides a rich, aromatic flavor that enhances the overall taste.
• 3 star anise: Infuses a hint of licorice flavor that’s characteristic of many Southeast Asian dishes.
• 3 cardamom pods: Adds a unique and fragrant touch, elevating the dish’s complexity.
• 1 lemongrass, white part only, pounded and cut into strips: Brings a fresh, citrusy flavor that brightens the rich dish.
• 1 cup coconut milk: The heart of the dish, providing creaminess and balancing the spices beautifully.
• 1 cup water: Helps in cooking down the spices and chicken, creating a flavorful sauce.
• 5 kaffir lime leaves, bruised: Adds a distinct citrus aroma that enhances the dish’s freshness.
• 5 tablespoons toasted grated coconut (kerisik): Gives a nutty depth and rich texture, making the rendang truly special.
• 1 tablespoon sugar, or to taste: Balances out the spices and enhances the overall flavor profile.
• Salt, to taste: Essential for seasoning and bringing all the flavors together.
• 6 shallots: Adds a sweet and mild onion flavor that forms a base for the spice paste.
• 1 inch galangal: Similar to ginger, it provides a warm and peppery flavor that’s essential in Southeast Asian cuisine.
• 3 stalks lemongrass, white part only: Adds additional citrus notes to the dish.
• 4 cloves garlic: Brings a fragrant aroma and depth of flavor.
• 1 inch piece ginger, peeled: Adds warmth and a bit of spice to the mix.
• 10 dried chilies (chili arbol), seeded: Provides the necessary heat and spiciness to balance the richness of the coconut milk.

How to Cook Chicken Rendang

Cooking Chicken Rendang is a journey; it’s about taking your time to develop flavors and ensure that every bite is packed with deliciousness. Follow these steps closely, and you’ll create a dish that’s bursting with flavor.

1. Start by preparing your spice paste. Put all the ingredients of the spice paste in a food processor: shallots, ginger, galangal, garlic, and dried chilies. Blend everything well until you achieve a smooth consistency. This step is crucial, as a smooth paste ensures even flavor distribution in the chicken.
2. In a large skillet, heat the cooking oil over medium heat. Once hot, add the spice paste you just blended. Sauté it for about 3 to 5 minutes. You’ll want to stir it frequently until it becomes aromatic, releasing its enticing fragrance into the air.
3. Now it’s time to add the chicken cubes and the white part of the lemongrass into the skillet. Stir everything together, allowing the chicken to coat in the spice paste. Cook for about 5 minutes, until the chicken starts to brown slightly.
4. Next, pour in the coconut milk and water. Stir well to combine all the ingredients, ensuring the chicken is fully submerged in the liquid. Bring this to a gentle simmer.
5. Once simmering, add in the cinnamon stick, cloves, star anise, and cardamom pods. These spices will infuse their flavors into the sauce, making it complex and delicious.
6. Reduce the heat to low and cover the skillet with a lid. Let it simmer for 30 minutes, stirring occasionally. You’ll notice how the sauce thickens and the chicken becomes tender, soaking up all those wonderful spices.
7. After 30 minutes, it’s time to check on your rendang. Add the kaffir lime leaves, toasted coconut, and sugar. Stir to blend everything together. This is where you’ll taste the balance of flavors; adjust the sweetness or saltiness to your liking.
8. Let it simmer uncovered for another 10 to 15 minutes, allowing excess liquid to evaporate. The goal is to have a thick, rich sauce clinging to the chicken. You’ll know it’s done when the chicken is fork-tender and infused with all the exotic flavors.
9. Once finished, remove it from heat and serve immediately. The aroma will be irresistible, and your guests will be eager to dig in!

Helpful Notes about Chicken Rendang

When making Chicken Rendang, there are a few key tips to enhance your cooking experience and ensure the best results. Here’s what I’ve learned over time:

• Storage: Store any leftovers in an airtight container in the fridge for up to three days. The flavors will deepen and improve as it sits!
• Freezing: You can freeze Chicken Rendang for up to two months. Just make sure to let it cool completely before transferring to a suitable container.
• Pairing: This dish pairs wonderfully with steamed rice or roti. You can also serve it with a fresh salad to balance the rich flavors.
• Cooking Time: Allowing the rendang to simmer longer will enhance the depth of flavor, so don’t rush it! A longer cooking time leads to a more tender chicken.
• Spice Level: Adjust the number of chilies according to your heat preference. If you like it spicier, feel free to add more!

How to Serve Chicken Rendang

• With Rice: Serve Chicken Rendang alongside fluffy steamed rice to soak up the rich sauce.
• As a Wrap: Try using it as a filling in a wrap or sandwich for a delicious lunch option.
• With Roti: Pair with roti for a delightful textural contrast. The crispy bread complements the tender chicken beautifully.
• In a Bowl: For a cozy dinner, serve it in a bowl with a side of spicy salad to balance the richness.
• Occasions: Perfect for family gatherings, dinner parties, or even casual weeknights. It’s a dish that impresses every time!
• Storage Tips: Keep any leftovers in an airtight container in the fridge for up to three days. Reheat thoroughly before serving.
• Seasonal Pairings: Enjoy it during cooler months for a warming meal, or serve during special occasions for a festive touch.

FAQ

Conclusion

Chicken Rendang is a dish that showcases the beauty of flavor and tradition. Its rich, vibrant taste and tender chicken make it a standout on any table. I encourage you to try this recipe and experience the warmth and comfort it brings. It’s not just a meal; it’s a culinary journey that you’ll want to share with loved ones!

Chicken Rendang

The ultimate comfort food, Chicken Rendang is a rich, aromatic dish that's perfect for any occasion. With tender chicken simmered in a creamy coconut sauce, it's a taste of Southeast Asia that you can easily recreate at home. Enjoy this easy weeknight dinner and impress your family tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner

Cuisine: Southeast Asian

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 lbs 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 salt, to taste
• 6 shallots
• 1 inch galangal
• 3 stalks lemongrass, white part only
• 4 garlic
• 1 inch ginger, peeled
• 10 dried chilies, (chili arbol), seeded

Equipment

• Saucepan
• Skillet
• Grater
• Blender
• Peeler
• Food Processor
• Wooden Spoon

Method

 

1. Put all the ingredients of the Spice Paste in a food processor. Blend well.
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.
3. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.
4. Add the kaffir lime leaves, toasted coconut and sugar, 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.

Notes

• Tip 1: Always blend the spice paste until it’s nice and smooth for a better flavor mix.
• Tip 2: Never skip toasted grated coconut for an essential nutty depth!
• Tip 3: Patience is key! Let it simmer on low heat for better flavor absorption.
• Tip 4: Give the kaffir lime leaves a gentle tap before adding to release fragrance.

Previous PostMashed Potatoes

Next Post Quick Seafood Pasta

Meet Molly Brooks

I love mixing nostalgic flavors with fun, fresh twists. My goal is to make cooking the best part of your day. I loved making this recipe, and I hope it becomes a new favorite in your home!