Five easy recipes to save you time!  
Nyonya Cooking
Become Member
Member Features
My Account
Registered members
Chicken Rendang

Watch Now

Chicken Rendang

Meat
Category
Meat

Normal
Difficulty
Normal

Total Time
Total Time
Prep 25 M / Cook 01 H 00 M

Servings
Yield
4 Servings

Grace Teo
Grace Teo   thegraceteo
Published on January 17, 2014

  Based on 2706 ratings  Watch Now

Ingredients

50 g
coconut (desiccated or grated)
10
chilli peppers (fresh)
3
lemongrass stalk(s)  
4 cm
galangal  
2
shallot(s)  
4
garlic clove(s)
3 tbsp
oil
450 g
chicken meat
150 ml
coconut milk
200 ml
water
salt
3
kaffir lime leaves

Background

'Rendang' is a traditional Minangkabau dish. Over the centuries, this dish has been adapted to local cooking cultures and is now no longer only found in Indonesia but also available in neighbouring countries like Malaysia and Singapore. The time taken to cook rendang is much longer than cooking curries as it thrives when cooked slowly. This rendang recipe has been shared by a Malay neighbour of mine using very simple ingredients which are easily found. Check out the comments and you will agree this is the rendang recipe that you have to try. The key to good rendang is quality ingredients besides its cooking technique. The tips are shared below:

Chicken rendang, beef rendang or mutton rendang

You may use chicken breast for rendang. However, the best part for rendang would be its thigh. Feel free to substitute chicken meat with either beef or mutton, according to your preference.

What is in rendang powder or rendang paste?

Rendang paste or powder consists of chillies, galangal, garlic, ginger, lemongrass, shallots, kerisik and sometimes other spices as well.

Kerisik

Kerisik is made by dry frying grated coconut (fresh or frozen) over medium heat until it browns. It is then pounded until it releases oil and creates a paste. Using dessicated coconut as a substitute will not result in a paste. Instead, it will only be in a powder form which is absolutely acceptable too.

Non-spicy rendang

There are a few ways to reduce the spiciness of the rendang. The first method is the handling of the chillies. Process the chillies by removing the membranes and seeds to reduce the heat. Besides that, adding coconut milk helps as well.

Dry or wet rendang

In the video, you would noticed that there was not much gravy in the dish. If you want the rendang with more gravy, add in some water or more coconut milk. Allow it to simmer until the desired consistency. Do note that coconut milk will reduce the spiciness and makes the appearance of the rendang much lighter.

Slow cooker rendang

You may cook chicken rendang using a slow cooker. Simply put all the blended ingredients, meat, coconut milk and water into the slow cooker and cook for 6 hours. The chicken rendang would be succulent and tender.

What to serve with chicken rendang

Serve this with Nasi Lemak, the popular Malaysian dish, white rice or noodles. Other dishes which would pair well with rendang are acar awak, fish in asam curry and teh tarik.

To many, cooking rendang seems daunting and complicated. Do not be intimidated for this is a simple version. Trust me, this is delicious.

Chicken Rendang is also known as: Rendang Ayam

Steps

null

Step 1/5

  • 50 g coconut (desiccated or grated)

In a dry and clean pan, toast desiccated or grated coconut over medium heat until golden brown. Remove from pan. Pound grated coconut until oil is released. If using desiccated coconut, it should be pounded finely.

null

Step 2/5

  • 10 chilli peppers (fresh)
  • 3 lemongrass stalk(s)  
  • 4 cm galangal  
  • 2 shallot(s)  
  • 4 garlic clove(s)
  • 3 tbsp oil

Blend dried chillies, galangal, garlic, shallots and lemongrass stalks finely. Heat up a pan with oil over medium to high heat and cook the blended ingredients until fragrant.

null

Step 3/5

  • 450 g chicken meat

Add toasted desiccated coconut. Mix evenly. Then, add chicken meat and stir-fry over medium heat for 3 to 5 minutes.

null

Step 4/5

  • 150 ml coconut milk
  • 200 ml water
  • salt

Add coconut milk. For more gravy, add some water or more coconut milk. Add salt to taste. Cook until gravy thickens.

null

Step 5/5

  • 3 kaffir lime leaves

Shortly before dishing out, add kaffir lime leaves. Mix well and serve hot.

Food Snaps