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close-up of chicken rendang in a white bowl.
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5 from 1 vote

Authentic Chicken Rendang Recipe (Rendang Ayam)

Enjoy the flavors of Malaysian-Indonesian cuisine with this authentic Chicken Rendang recipe. Chicken is slow cooked to perfection in coconut milk with spices. Follow our easy step-by-step guide to create this delicious and aromatic Rendang Ayam at home.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Side Dish
Cuisine: Indonesian, Malaysian
Servings: 8 people
Calories: 318kcal
Author: Preeti Nayak

Equipment

  • 1 heavy bottom pot/pan
  • 1 Blender Jar

Ingredients

For Kerisik

  • 2 cups of freshly scrapped/desiccated coconut

For the spice paste

  • 12 dried red chilies I used Kashmiri red chilies
  • 1 cup shallots. or 2 large onions
  • 20 gm or 1-inch galangal
  • A small piece of Turmeric ½ teaspoon turmeric powder
  • 1- inch ginger
  • 2 stalks of lemon grass
  • Spicy red chilies optional, add as per taste
  • 5-6 garlic cloves

For chicken rending

  • ¼ cup of oil
  • 4 green cardamoms slightly open them
  • 1- inch cinnamon
  • 1 star anise
  • 4 cloves
  • 1 kg chicken curry cut
  • 1 teaspoon salt
  • 5 Kaffir Lime Leaves
  • 1 Turmeric Leaf traditionally used Substitute: Kaffir Lime Leaves
  • 300 ml coconut milk
  • 1 teaspoon jaggery
  • 2 teaspoon Tamarind pulp 1 tablespoon tightly packed tamarind. Soak it in little hot water. Mash it in water to remove pulp.
  • 2-3 tablespoon kerisik recipe given in this post

Instructions

Preparations for rendang ayam

  • Soaking red chilies: To reduce their spiciness, deseed the red chilies. Cut them into halves or quarters. Soak dried red chilies in hot water for 15-30 minutes.
  • Soak tamarind: Soak tamarind in hot water for 15 minutes. Avoid adding excessive water; the water should be sufficient to immerse the tamarind. Now gently squeeze the tamarind to extract its pulp. If seeds are present in the tamarind, discard them.
  • Cut the turmeric and Kaffir lime leaves into thin strips. Quarter the shallots. Peel the galangal and ginger, then cut them into small pieces. Cut the lemongrass. (For a detailed visual guide, please watch the video tutorial.)

Making kerisik

  • Roast the coconut: Place freshly scraped coconut in a deep bottom pan or pot. Roast over medium low heat, stirring continuously until golden brown. Immediately transfer roasted coconut to a plate.
  • Pound the coconut: Pound the roasted coconut in a mortar and pestle until it reaches a grainy texture and the oil from coconut starts to release. It will take not more than 5-7 minutes. I tried using a mixer or blender but it create an oily paste. Store the Kerisik in an airtight container in the refrigerator for future use.

Making rendang spice paste

  • In a mixer/blender jar, add soaked red chilies, spicy red chili (optional, for flavor), galangal, lemongrass, ginger, garlic, turmeric and shallots. Add a little water and grind to a fine paste.

Making Malaysian chicken rendang

  • Heat ¼ cup of oil over medium heat. Add green cardamoms, cinnamon, cloves, and star anise. Sauté for a minute. Add the prepared spice paste. Cook until it begins to release oil from the sides. Stir continuously to prevent the spice paste from burning.
  • Add chicken. Stir to coat the chicken with the masala. Add salt. Stir fry and cook chicken for 5 minutes.
  • Add lemongrass stalk, turmeric leaves and kaffir lime leaves. Sauté for a minute.
  • Add coconut milk, jaggery, tamarind pulp, and kerisik paste. Over medium low heat, cover and cook until chicken is cooked.
  • Remove the excess oil floating on the top. Taste and adjust the seasoning. Add more salt, sugar or tamarind paste as per your taste. Cook uncovered for 5 minutes on low heat or until the excess moisture evaporates and the gravy is thick. Chicken Rendang is ready to serve.

Video

Notes

    1. Coconut Milk: It is better to use full-fat coconut milk for a richer, creamier texture of rendang. Also, the chances of curdling the coconut milk are less while cooking.
    2. Slow Cooking: Rendang is a slow-cooked dish. Cook it on low heat. Allow ample time for the flavors to meld and the chicken to become tender.
    3. Simmering: Simmer the chicken in the coconut milk until the liquid has reduced significantly, leaving a thick, rich rendang sauce. This is a curry with less gravy/sauce.
    4. Stirring Frequently: Stir the mixture frequently to prevent sticking it to the bottom of the pan and ensure even cooking.

Nutrition

Calories: 318kcal | Carbohydrates: 13g | Protein: 20g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 403mg | Potassium: 421mg | Fiber: 4g | Sugar: 5g | Vitamin C: 21mg | Calcium: 43mg | Iron: 3mg