Chicken Rendang Recipe with Step by Step Pictures. Delicious Malaysian-Indonesian chicken stew with spices and coconut milk which pairs well with Roti Jala.
Chicken Rendang Recipe
This is another famous dish from malaysia. I have shared chicken rendang recipe 11 years back, but that recipe needed an update really bad. This is a recipe which I made couple days back and it is made the authentic way.
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About Chicken Rendang
Rendang is a mildly spicy chicken dish from Malaysia - Indonesia. It is a chicken dish which is usually served with rice, coconut rice or roti. It can be accompanied with Nasi Lemak or Roti Jala.
Rendang is a popular malaysian chicken curry which has high amount of coconut milk. Most importantly chicken is cooked in coconut milk which creates a most tender juicy chicken.
Rendang gets it taste from the spice paste which we grind using galangal, ginger, garlic, shallots, red chillies and lemon grass. It also has exotic spices like cloves, cardamom, cinnamon and star anise. The chicken is simmered in these spices and masala along with coconut milk which creates a tasty dish.
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Chicken Rendang Ingredients
- Oil
- Cloves, Cardamom, Cinnamon & Star Anise
- Chicken (Bone in)
- Lemon Grass Bruised
- Coconut milk
- Kaffir Lime Leaves
- Fresh Coconut grated
For Spice Paste
- Kashmiri Red chillies soaked in hot water
- Shallots
- Garlic, Ginger & Galangal
- Lemongrass (inner white part alone)
How to Make Best Chicken Rendang
Making Kerisik - Kerisik is roasted coconut. Take grated coconut in frying pan and toast till golden brown.
Pre-Preparation - Soak Dry Red Chillies in Hot Water for 10 mins. In a Blender Jar, take all the ingredients given for spice paste and make it into a fine paste.
Cooking Rendang - Heat oil in a wok or any pan and add in the whole spices and let them sizzle. Now add in spice paste and cook till oil separates from it. It will take around 3 to 4 mins.
Add in chicken pieces along with salt and mix well in the spice paste. Stir fry the chicken for 2 mins. Add in crushed lemon grass, coconut milk and water. Mix well. Cover and cook on low heat for 20 mins till chicken is almost cooked.
Finishing Rendang - When the chicken is cooked, add in the kaffir lime leaves, roasted coconut and sugar. Mix well. Cover and cook on low heat for another 10 mins till chicken is completely cooked and the gravy thickens. Serve hot with rice or any bread.
Chicken Rendang (Step by Step Pictures)
1)Start by making kerisik. Kerisik is pounded dry toasted shredded coconut.
2)Roast till golden brown. You can grind this coarsely if needed.
3)lets make spice paste. Take galangal, garlic, ginger, lemon grass, soaked red chillies, shallot in a blender.
4)Make this into a coarse paste. You can add some water to make a paste. Set this aside.
5)Heat oil in a pan. Add in whole spices let them sizzle for a minute.
6)Add in the ground chilli paste. Saute for 5 minutes.
7)Cook the paste till oil separates from it.
8)Add in chicken, and toss well to coat with the masala.
9)Now the chicken is coated with the masala.
10)Season with salt.
11)Add in crushed lemon grass.
12)Pour in coconut milk.
13)Add in water.
14)Add in kaffir lime leaves. Simmer until chicken is cooked.
15)Once chicken is cooked, add in roasted coconut mixture.
16)Add in sugar and mix well.
17)Cook on low heat for few minutes.
18)Cook until oil separates.
19)Serve with dosa.
📖 Recipe Card
Chicken Rendang Recipe | Rendang Chicken Recipe
Equipment
- Cooking pot
- Frying Pan
Ingredients
For Tempering
- 4 tablespoon Oil
- 4 no Cloves
- 4 no Cardamom
- 1 Stick Cinnamon
- 1 no Star Anise
For Chicken
- ½ kg Chicken (Bone in)
- 1 no Lemon Grass Bruised
- 1 cup Coconut milk
- ½ cup Water
- 2 no Kaffir Lime Leaves
- 1 teaspoon Sugar
- Salt to taste
For Spice Paste
- 10 Kashmiri Red chillies soaked in hot water
- 8 Shallots
- 6 cloves Garlic
- 1 inch Ginger
- 1 inch Galangal
- 1 no Lemongrass (inner white part alone)
For Kerisik
- ½ cup Fresh Coconut grated
Instructions
- Lets make kerisik. I used fresh coconut so I ground it in a blender till fine, don't add water. Take the ground coconut in a frying pan and roast on low till golden brown. Set aside till needed.
- Soak Dry Red Chillies in Hot Water for 10 mins. In a Blender Jar, take all the ingredients given for spice paste and make it into a fine paste.
- Heat oil in a wok or any pan and add in the whole spices and let them sizzle. Now add in spice paste and cook till oil separates from it. It will take around 3 to 4 mins.
- Add in chicken pieces along with salt and mix well in the spice paste. Stir fry the chicken for 2 mins.
- Add in crushed lemon grass, coconut milk and water. Mix well. Cover and cook on low heat for 20 mins till chicken is almost cooked.
- When the chicken is cooked, add in the kaffir lime leaves, roasted coconut and sugar. Mix well. Cover and cook on low heat for another 10 mins till chicken is completely cooked and the gravy thickens.
- Serve hot with rice or any bread.
Nutrition
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Michaela (Recepty z Indie)
Lovely. I like your step by step recipes, thank you for sharing 🙂
Anna
Wauuuuu qué delicia!!!. me encanta como te ha quedado y con la mezcla de arroz tienen que estar para no dejar nada. Un beso.
Reshmi Mahesh
Delicious flavorful recipe...
La cocina de mi abuelo
a plate of 10.
a step by step excellent one
Dzoli
I love thsi with chicek,Looks scrumptios;)
Michael Toa
I love chicken rendang. This looks utterly scrumptious.
Torviewtoronto
chicken looks wonderful deliciously done
Anonymous
Is there any substitute for Kaffir lime zest?
Aarthi
@Anonymoususe normal lime zest