Singaporean-Malaysian🥩 Meat

Chicken Rendang

Name: Chicken Rendang
Total time: 1 h 30 min
Cuisine: Singaporean-Malaysian
Ingredients: ~3-4 fresh red chilies (cayenne peppers); ~4-5 shallots; ~4-5 cloves garlic; ~2-3 stalks lemongrass; ~1½ cups freshly grated coconut (or frozen grated coconut); ~3 tbsp oil; ~1.5-2 kg chicken; ~400 ml coconut milk; ~200-300 ml water; to taste salt; to taste sugar; ~8-10 kaffir lime leaves

⏱ 90 min

A classic Southeast Asian curry where chicken is slowly braised with a fragrant spice paste and coconut milk. The meat and spices cook together over time, allowing the chicken to absorb all the flavors as the oils naturally blend. This is authentic rendang—not crispy, but rich with heritage and tradition.

Adapted from a video by Nyonya Cooking

#rendangweekend LIVE

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Ingredients

fresh red chilies (cayenne peppers)seeds and membranes removed to reduce heat; dried chilies can be used but will be more pungent~3-4est.
shallots~4-5est.
garlic~4-5 clovesest.
lemongrass~2-3 stalksest.
freshly grated coconut (or frozen grated coconut)best results; desiccated coconut lacks natural oils but can be used as substitute~1½ cupsest.
oilfor cooking the spice paste~3 tbspest.
chickencan use drumsticks, thighs, and/or breast meat; avoid wings alone as they lack juiciness~1.5-2 kgest.
coconut milkcannot be substituted with regular milk, soy milk, or almond milk—must be coconut milk

Steps

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1
Toast the grated coconut in a dry pan over medium heat until golden brown. Stir frequently to ensure even browning and prevent burning. Remove and set aside.
2
Blend fresh red chilies (seeds and membranes removed), shallots, and garlic into a smooth paste, adding a little water. Work in batches if needed to blend thoroughly into a light paste.
3
Add the toasted coconut to the spice mixture and blend until fully combined into a fine paste.
4
Place the toasted coconut in a mortar and pound vigorously with a pestle until the natural oils are released and the mixture becomes dense and moist. This method yields better flavor than blending alone.
5
Heat oil in a pot over medium heat. Gradually add the spice paste and stir continuously for several minutes until the color darkens and oil begins to separate from the spices. This is called 'amarelia' or oil separation. Be careful not to burn.
6
Add roughly cut chicken to the spice paste, ensuring the meat is well coated with spices. Stir gently for a few minutes to allow flavors to adhere, but do not brown the chicken.
7
Pour in coconut milk and add water to desired consistency (use less water for a thicker curry). Bring to a boil over high heat, then reduce to medium heat and cover.
8
Simmer over medium heat for about 1 to 1.5 hours, stirring occasionally to prevent the spices from burning on the bottom. Cooking time varies depending on pot size and heat level. Traditional rendang may take 8–10 hours, but this simplified version takes about this time.
9
Check that the chicken has absorbed the spices and become tender. The curry should be thick with the chicken fully immersed in sauce. Adjust salt and sugar to taste.
10
Finally, shred the kaffir lime leaves and add to the rendang to enhance the aroma. If unavailable, turmeric leaves can be used instead. Stir gently to combine.

Chicken Rendang

Ingredients

Steps

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