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Chicken Rendang

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Chicken Rendang



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

4 Servings

Grace Teo
Grace Teo   thegraceteo
Published on January 17, 2014

  Based on 2624 ratings  Watch Now


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


Rendang is a traditional Minangkabau dish. Over the centuries, the dish has been adapted by local cooking styles and is no longer only found in Indonesia but also other neighbouring countries like Malaysia and Singapore. The time taken to cook rendang is also longer than other curries as it thrives when cooked slowly. The following rendang recipe has been shared by a Malay neighbour using very simple ingredients which can be found anywhere. Checkout the comments and you will know that this is the rendang recipe you must try. The key to rendang are ingredients of quality and also its cooking technique. The tips are shared below:

Chicken rendang, beef rendang or mutton rendang

You may use chicken breast for rendang. The best chicken 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, shallots, kerisik and sometimes other spices as well.


Kerisik is made by dry frying grated coconut (fresh and frozen) in a pan over medium heat until it browns. Then, it is pounded until it creates a paste as it will release its oil. Using dessicated coconut as a substitute will not create the paste instead it will only be in a powder form which is absolutely acceptable.

Non-spicy rendang

There are a few things to reduce the spiciness of rendang. The first part would be the handling of chillies. Process the chillies to remove the membrane and seeds to reduce the heat. Besides that, adding coconut milk will help to reduce the heat as well.

Dry or wet rendang

In the video, you would notice 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 desired consistency. Do note that coconut milk will reduce the spiciness and will make the appearance of rendang much lighter.

Slow cooker rendang

Cook this recipe using a slow cooker. Simply mix all the blended ingredients, meat, coconut milk and water into the slow cooker to cook for 6 hours. The final result is a succulent and tender chicken rendang dish.

What to serve with chicken rendang

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

To many, cooking rendang seems complicated. Do not be intimidated for this is a simple version for you to attempt. Trust me, this is delicious!

Chicken Rendang is also known as: Rendang Ayam



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 until fine.


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.


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.


Step 4/5

  • 150 ml coconut milk
  • 200 ml water
  • salt

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


Step 5/5

  • 3 kaffir lime leaves

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

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