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Chicken Rendang

4.69 stars

Traditionally a Minangkabau (Indonesia) dish, variations of rendang are now found throughout Indonesia and Malaysia. This rich and flavourful chicken rendang is simple yet delicious. Beef or mutton may be used instead, according to your preference.

Preparation 25 mins
Cooking 60 mins

Side

Rendang Ayam

Malay, Malaysian, Singaporean, Bruneian, Indonesian


Ingredients

Servings:  
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

Nutrition per Serving

490 kcal
37 g
27 g
30 g

Journal Snaps

Chicken Rendang for dinner💃
Date: 17 Oct 2019 (Thu)
31st Main: Chicken Rendang (Rendang Ayam) – Rendang Pedas Ayam [71] [Score: 8.3]
Author: Nyonya Cooking [Grace Teo]

Photo shows Chicken Rendang served with rice and hard-boiled egg.

Had discussed with Mira on preparing kerisik. She had strongly suggested using frozen grated coconut (as in MasterChef recipe). Kitchen Guardian, however, got to know what I’m up to, i.e. trying to make kerisik from scratch. Guardian said there’s no need because there are 3 ready-made packets of kerisik (each 35g) in the pantry, which was bought in Malaysia 4 years ago! Each packet cost 80 Malaysian cents.  Guardian insisted that I use the packet kerisik, and so I did. 

Using MasterChef recipe, happy to note that the Chicken Rendang was almost cooked to perfection, but the kerisik smells! Gotten a score of 8.3. Finally, the Guardian agreed to dump the rest of the kerisik packs in the bin. I’m happy :). The next time round I’ll prepare kerisik as advice by MasterChef and Mira.
Wow.  Superb Delicious!! Worth the time in the kitchen.  ;D. Slurp.
nice and simple recipe!
So glad I tried it.  It was awesome :D
Hi Grace, this is my first time trying to cook this chicken tending. The color is not as satisfactory as yours due to my reduced chillies. Thank for sharing with us your recipes.
Rendang, why are you so delicious?
Chicken rendang served with lots of vegetables and rice ????????
A variation on Chicken rendang
Made with a paste of shallots, galangal, lemon grass and belachan and red curry thai paste with coconut milk
Simply delicious! Thanks for the recipe :)
I ran out of coconut milk so I had to use coconut cream.
Delicious!  My family enjoyed it very much!

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.

We have an authentic beef rendang dish, get the recipe! The steps are explained in detail and you'll get all the tips you need for the best tasting beef rendang.

beef rendang

Get beef rendang recipe.

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. If you want to achieve the ultimate flavours, it is best to saute the aromatics according to this sequence: lemongrass, garlic, shallots and finally, chillies. Ensure that each ingredient is sauteed until fragrant before adding the next.

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.

kerisik

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. Learn more how to remove chillies membranes and make them less spicy.

chillies

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.


Steps to Prepare

Chicken Rendang Step 1

Step 1 of 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.

Chicken Rendang Step 2

Step 2 of 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.

Chicken Rendang Step 3

Step 3 of 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.

Chicken Rendang Step 4

Step 4 of 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.

Chicken Rendang Step 5

Step 5 of 5

    • 3 kaffir lime leaves

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

Published: January 17, 2014


1 Discussions

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2 months ago

Helena Cheah

My neighbour told me to use turmeric leaf instead of kaffir. May give it a try.

2 months ago

Mira - Community Happiness Manager

My grandmother uses turmeric leaves in her rendang too. She had a huge turmeric plant in her garden. The leaves are added while cooking and the aroma of the dish will be fantastic. Try it out!

2 months ago

Helena Cheah

I have turmeric plants too. Use the young leaves ya. Stronger aroma. Going to plant galangal soon. Hahaha.