Go Back
Chicken Rendang

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
Cook Time 45 minutes
Total Time 1 hour
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.