Singaporean-Malaysian🥩 Meat

Chicken Rendang

Name: Chicken Rendang
Total time: 1 h 30 min
Yield: 5 servings
Cuisine: Singaporean-Malaysian
Ingredients: 6 garlic cloves; 4 lemongrass stalks; 10 shallots; 15 g galangal; 20 g young ginger; 15 dried chillies; 2–3 tbsp cooking oil; 1 cinnamon stick; 3 star anise; 5 cloves; 1½ tsp turmeric powder; 1 tsp coriander powder; 5 cardamom pods; 6 kaffir lime leaves; 1 kg chicken; 1 tbsp tamarind paste; 3½ tsp salt; 500 ml coconut milk; 100 g grated coconut, toasted

⏱ 90 min🍽 Serves 5

An authentic Southeast Asian classic featuring tender chicken in a rich, thick, savory coconut-based sauce infused with aromatic spices and toasted coconut. This restaurant-quality rendang is packed with deep flavors and makes an impressive, comforting home-cooked meal.

Adapted from a video by Spice N' Pans

Cook This Chicken Rendang to Impress Everyone 仁当鸡 Malaysia Indonesia Singapore Chicken Curry Recipe

Watch on YouTube

Ingredients

garlic cloves6
lemongrass stalkswhite part only, cut into smaller pieces4
shallots10
galangal15 g
young ginger20 g
dried chilliesrehydrated and deseeded15
cooking oilor more as needed for easier blending2–3 tbsp
cinnamon stick1
star anise3

Steps

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1
Toast the grated coconut on medium-low heat. Place about 100 g of grated coconut in a pan without oil, add a pinch of salt, and slowly fry until light golden brown (about 5–7 minutes). This step is crucial for adding authentic flavor and texture to the rendang.
2
Prepare the rempah paste. Combine garlic, white part of lemongrass, shallots, galangal, young ginger, and rehydrated deseeded dried chillies in a food processor. Add 2–3 tbsp of cooking oil to help blend smoothly, and process until the mixture becomes a fine paste consistency.
3
Heat a little oil in a wok on medium heat and add the cinnamon stick, star anise, and cloves. Stir until fragrant, about 30 seconds to 1 minute.
4
Pour in the rempah paste, reduce heat to medium-low, and slowly fry for 10–20 minutes until it becomes a deeper red color. Stir frequently to prevent burning and to extract all the flavors from the spices.
5
Add turmeric powder, coriander powder, cardamom pods, and kaffir lime leaves (torn and bruised). Mix everything together well on lower heat to prevent the paste from burning.
6
Add the cut chicken pieces (about 1 kg) and mix well with the paste. Pour in the tamarind paste solution (1 tbsp tamarind paste dissolved in 2–3 tbsp hot water) and fry on medium-low heat for 3–5 minutes, stirring occasionally to coat the chicken with the spice paste and release excess moisture.
7
Add 1.5 tsp of salt, sprinkle evenly, and stir the chicken frequently to distribute the seasoning.
8
Pour in 500 ml of coconut milk and mix thoroughly. Turn heat to medium and stir well to combine.
9
Add half of the toasted shredded coconut (about 50 g), reserving the other half for garnish or to adjust consistency if desired. Mix well.
10
Bring the rendang to a boil, then cover and reduce heat to the lowest setting. Simmer gently for 45 minutes to 1 hour until the chicken is tender, stirring every 10 minutes or so to prevent sticking and ensure even cooking. Important: keep heat low to avoid splitting the coconut milk, which would spoil the flavor.
11
Taste the rendang and adjust seasonings as needed. Add approximately 2 more tsp of salt or to taste. If you prefer a thicker sauce, you can stir in the remaining toasted coconut.
12
Serve and enjoy. Chicken rendang goes wonderfully with steamed rice or toasted bread.

Chicken Rendang

Ingredients

Steps

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