Malaysian Rendang Chicken

This traditional Malaysian chicken rendang delivers layers of complex spice and coconut richness in every bite. Tender chicken pieces slowly simmered in aromatic spices until the sauce reduces to a deep, dark coating that clings beautifully to the meat. Perfect for special occasions or when you want to impress with authentic Southeast Asian flavors.

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Course: Main Course

Cuisine: Asian

Keyword: Chicken, Curry

Prep Time: 30

Cook Time: 2

Total Time: 2 30

Servings:

Calories: 485kcal

Equipment

Ingredients

For the Spice Paste:

3 stalks lemongrass
2.5 cm galangal
5 cm ginger
5 garlic cloves
20 dried red chilies
2 large onions
½ tsp turmeric powder
1 tbsp ground coriander

For the Rendang:

1 kg mixed chicken pieces
4 tbsp vegetable oil
1 stalk lemongrass bruised
2 large turmeric or 6 kaffir lime leaves
400 ml coconut milk
125 ml water
1 tsp salt
3 tbsp tamarind pulp + 125 ml water
4 tbsp desiccated coconut + 1 tbsp coconut milk
1 star anise
1 small cinnamon stick
3 green cardamom pods

Instructions

Blend all spice paste ingredients together until smooth, adding a little water if needed.
Heat oil in a large heavy-bottomed pot over medium heat. Add the spice paste along with star anise, cinnamon stick, and cardamom pods. Fry until aromatic and oil begins to separate, about 8-10 minutes.
Add chicken pieces, bruised lemongrass stalk, and turmeric or kaffir lime leaves. Cook for 5 minutes, stirring to coat chicken with spice paste.
Pour in coconut milk, water, salt, and tamarind mixture. Bring to a boil, then reduce heat to low and simmer uncovered.
Continue simmering for 1.5-2 hours, stirring occasionally, until chicken is tender and sauce has thickened considerably.
In the last 15 minutes, stir in the desiccated coconut mixed with coconut milk to further thicken the sauce.
Cook until the sauce is dark and coats the chicken pieces. Adjust seasoning with salt if needed.

Notes

Soak dried chilies in warm water for 15 minutes before blending to soften them

The key to authentic rendang is patience - let the sauce reduce slowly for the best flavor development

Rendang tastes even better the next day as flavors continue to develop

Store leftover rendang in the refrigerator for up to 4 days or freeze for up to 3 months

If you can't find galangal, substitute with additional ginger, though the flavor will be slightly different

The dish is ready when the oil separates from the sauce and the chicken is well-coated

Nutrition