Malaysian Chicken Rendang

 


Table of Contents

  • Chicken Rendang Recipe
  • Ingredients
  • How To Make This Recipe

Ingredients For Chicken Rendang

  • Chicken thighs
  • Cardamom pods
  • Cinnamon stick
  • Coconut milk
  • Cooking oil 
  • Kaffir lime leaves
  • Lemongrass
  • Toasted grated coconut 
  • Star anise
  • Water
  • Cloves
  • Sugar
  • Salt




Ingredients For Spice Paste

  • Dried chilies
  • Lemongrass
  • Galangal
  • Ginger
  • Garlic
  • Shallots


See the recipe card for full information on ingredients.

How To Make This Recipe

Spice paste in a food processor.

Step 1: All all the ingredients of the Spice Paste in a food processor. Blend well.

Spice paste, cinnamon, cloves, star anise, cardamom pods, lemongrass and chicken in a skillet being stirred with a spatula.

Step 2: Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them until aromatic. Add the chicken and lemongrass, stir to combine well with the spices.

Coconut milk and water added to the skillet with the spice paste, cinnamon, cloves, star anise, cardamom pods, lemongrass and chicken and being stirred with a spatula.

Step 3: Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.

Chicken rendang simmering in the skillet.

Step 4: Add the kaffir lime leaves, toasted coconut, stir to blend well with the chicken. Lower the heat to low, cover the lid, and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add more sugar and salt to taste to taste. Serve immediately.

Chicken Rendang

Chicken Rendang – amazing Malaysian-Indonesian chicken stew with spices and coconut milk. Deeply flavorful. The best rendang recipe ever!

Prep Time: 15 

Cook Time: 45 

Total Time: 1 

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Instructions 

  • All all the ingredients of the Spice Paste in a food processor. Blend well.

  • Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them until aromatic. Add the chicken and lemongrass, stir to combine well with the spices. 

  • Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.

  • Add the kaffir lime leaves, toasted coconut, stir to blend well with the chicken. Lower the heat to low, cover the lid, and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add more sugar and salt to taste to taste. Serve immediately.





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