chicken rendang

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

Chicken Rendang 

lbs. (0.6 kg) boneless and skinless chicken breasts

cooking oil

cinnamon

cloves

star anise

cardamom pods

lemongrass, white part only, pounded and cut into strips

coconut milk

water

kaffir lime leaves

toasted grated coconut, kerisik

sugar

salt

shallots

inch (2 cm) galangal

lemongrass (white part only)

garlic

1- inch piece ginger, peeled

chilies, chili arbol, seeded

All all the ingredients of the Spice Paste...

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

Heat the oil in a skillet, add the...

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...

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

Chicken Rendang

Popular Malaysian-Indonesian chicken rendang recipe made with tender chicken pieces slow-cooked in aromatic rendang curry sauce. One of the best spicy chicken curry recipes loaded with authentic flavour. Serve with plain rice to complement the dish.

Chicken (Skinless bone-in chicken, cut medium pieces)

200 ml Coconut milk (Full fat coconut milk or double cream

250 ml Water (About 1 cup warm water,

Cumin seeds

Cinnamon

Star anise

Cloves

Lemongrass

tbsp Tamarind juice (See details in note)

Kaffir lime leaves (or (lime zest 1 tsp))

tbsp Brown sugar (or palm sugar

tbsp Cooking oil oil

4-5 Onion (Shallot onions, roughly chopped)

tbsp Lemongrass (Chopped)

10-12 Dried long red chillies (Deseeded

Garlic (Roughly chopped)

tsp Galangal (Chopped

tsp Ginger (Chopped

tsp Turmeric powder (Or fresh turmeric sliced)

Coriander

chillies

First, place all the rendang curry paste ingredients in the food processor and grind it into a smooth paste. Add a splash of water if needed.

Heat the pan into medium heat and add oil. Once the oil is hot, add cumin seeds, cinnamon, cloves, and star anise. Let the spices sizzle for a few seconds.

Add the prepared curry paste and saute for 1-2 minutes or until the curry paste colour change and fragrant.

Then, pour the coconut milk in, stir it well. Next, at the chicken pieces, salt, sugar, and lemongrass. Combine everything well and cook for 2-3 minutes.

Now add water and bring the heat to high for 1-2 minutes. Then reduce the heat to low and simmer for 20-25 minutes or until the chicken is tender.

Finish with tamarind juice and kaffir lime leaves. Make a taste test and add more salt or water if needed.

Transfer to a serving plate with garnish with fresh green chillies or coriander. Serve with plain rice.

Top 2 chicken rendang recipes from across the web

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Chicken Rendang

Chicken Rendang

Top 2 chicken rendang recipes from across the web

The most viewed chicken rendang recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Rendang

Chicken Rendang

The most viewed chicken rendang recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine