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Homemade Chicken Rendang recipe photo

Chicken Rendang

A fragrant Indonesian-style chicken rendang simmered in a rich spiced coconut sauce.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings

Equipment

  • Food processor or blender
  • Large Skillet or Wok
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Ingredients
  

  • 1 1/2 lb boneless skinless chicken breasts or thighs cut into cubes
  • 1/3 cup cooking oil
  • 1 stick cinnamon cinnamon stick
  • 3 whole cloves
  • 3 whole star anise
  • 3 pods cardamom
  • 1 lemongrass white part only, pounded and cut into strips
  • 1 cup coconut milk
  • 1 cup water
  • 5 leaves kaffir lime leaves bruised
  • 5 tbsp toasted grated coconut (kerisik)
  • 1 tbsp sugar or to taste
  • salt to taste
  • 6 shallots
  • 1 inch galangal
  • 3 stalks lemongrass white part only (for spice paste)
  • 4 cloves garlic
  • 1 inch ginger peeled
  • 10 dried chilies (chili arbol) seeded

Instructions
 

  • Prepare the spice paste by removing any stems from dried chilies, then combine the shallots, galangal, 3 stalks white lemongrass, garlic, ginger, and seeded dried chilies in a food processor; blend until smooth.
  • Heat the oil in a large skillet or wok over medium heat, then add the spice paste, cinnamon stick, cloves, star anise, and cardamom pods and stir-fry until fragrant, about 2–3 minutes.
  • Add the cubed chicken and the prepared lemongrass strips (white part) to the pan and stir to coat the chicken thoroughly with the spices.
  • Pour in the coconut milk and 1 cup water, bring to a gentle simmer over medium heat, and cook, stirring frequently, until the chicken is almost cooked through, about 8–10 minutes.
  • Stir in the bruised kaffir lime leaves, toasted grated coconut (kerisik), and sugar; adjust salt to taste.
  • Lower the heat to low, cover, and simmer gently for about 30 minutes or until the chicken is tender and the sauce has reduced and thickened; uncover near the end if you want the sauce to dry up more.
  • Taste and adjust seasoning with more sugar or salt if needed, then serve immediately.

Notes

  • Blend the spice paste until very smooth for best texture.
  • Use toasted grated coconut (kerisik) for a rich, nutty depth.
  • Bruise kaffir lime leaves to release their aroma.
  • Simmer slowly on low heat until chicken is tender.