Chicken Rendang Recipe (Rendang Ayam)

5 from 1 vote

Chicken Rendang Recipe (Rendang Ayam)

Enjoy the flavors of Malaysian cuisine with this authentic Chicken Rendang recipe. The 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

Cook Time35

Total Time50

Course: Main Course, Side Dish

Cuisine: Malaysian

Servings: people

Calories: 318kcal

Author: Preeti Nayak

Equipment

1 heavy bottom pot/pan
1 Blender Jar

Ingredients

For Kerisik

2 cups of freshly grated coconut or desiccated coconut

For the Rendang 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 lemongrass, chopped
Spicy red chilies optional, add as per taste
5-6 garlic cloves

For Chicken Rendang

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 stalk lemongrass, sliced lengthwise
1 Turmeric Leaf 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 root into small pieces 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-bottomed pan or pot. Roast over medium heat, stirring continuously until golden brown. Transfer the roasted coconut to a plate.
Pound the coconut: Pound the roasted coconut in a mortar and pestle until grainy and it starts releasing oil. I do not recommend using a mixer or blender, as it can make the coconut too oily. Store the kerisik in an airtight container in the refrigerator.

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.

Cooking Malaysian chicken rendang

Heat ¼ cup of oil over medium heat. Add green cardamom, 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 the 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. Stir well. Cover and cook over medium-low heat until the chicken is tender.
Stir occasionally so the coconut milk and spice paste do not stick to the bottom of the pan.
Remove the excess oil floating on the top. Taste and adjust the seasoning. Add more salt, jaggery, or tamarind pulp to taste. Cook uncovered for 5 minutes on low heat or until the excess moisture evaporates and the rendang curry 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