Chicken Rendang
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 people
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Calories
383 kcal
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Course
Main Course
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Cuisine
Malaysian
Chicken Rendang
Description
This rendition of Chicken Rendang uses a smooth spice paste made from shallots, galangal, lemongrass, garlic, ginger, and dried chilies blended thoroughly for even flavor distribution. The paste is fried with whole spices including cinnamon, cloves, star anise, and cardamom pods to release their aroma.
Boneless, skinless chicken pieces are added along with pounded lemongrass and simmered gently in coconut milk and water until almost cooked. Kaffir lime leaves and toasted grated coconut are stirred in, enhancing the dish with citrus fragrance and a nutty depth. The sauce reduces to a thick, dry texture typical of rendang while the chicken becomes tender and richly flavored.
Sugar and salt are adjusted at the end to balance sweetness and seasoning. The simmering time and slow cooking integrate the spices deeply, creating a hearty and aromatic dish.
To maximize flavor, blending the spice paste until smooth and toasting fresh coconut before grating are key steps. Tapping kaffir lime leaves before adding helps release their oils.
Ingredients
- 1 1/2 lbs. chicken breast or thighs, cut into cubes, boneless and skinless
- 1/3 cup neutral cooking oil generic cooking oil
- 1 cinnamon stick
- 3 cloves
- 3 star anise
- 3 cardamom pods
- 1 lemongrass white part only, pounded and cut into strips
- 1 cup coconut milk
- 1 cup water
- 5 kaffir lime leaves bruised
- 5 tablespoons coconut kerisik, toasted grated
- 1 tablespoon sugar or to taste
- salt to taste
Spice Paste:
- 6 shallot
- 1 inch galangal
- 3 talks lemongrass white part only
- 4 cloves garlic
- 1- inch ginger peeled, piece
- 10 dried chilies (chili arbol), seeded
Instructions
- Put 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.
Notes
- Blend the spice paste thoroughly until smooth for even flavor absorption in the chicken.
- Include toasted grated coconut to add a rich, nutty depth that something fresh grated coconut alone can't provide.
- Simmer rendang slowly on low heat to tenderize chicken and concentrate flavors.
- Tap kaffir lime leaves before adding to release their fragrance effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 383kcal | 19% |
| Carbohydrates | 20g | 7% |
| Protein | 40g | 80% |
| Fat | 40g | 62% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 109mg | 36% |
| Sodium | 218mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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