Servings
Font
Back
4.5 from 684 votes

Chicken Rendang

Chicken Rendang – a rich and aromatic Malaysian-Indonesian chicken stew simmered with spices and creamy coconut milk. Bold, flavorful, and absolutely irresistible—the only rendang recipe you’ll ever need!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 people
Calories: 383 kcal
Course: Main Course
Cuisine: Malaysian

Ingredients

  • 1 1/2 lbs. boneless and skinless chicken breasts or thighs, cut into cubes
  • 1/3 cup 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 toasted grated coconut kerisik
  • 1 tablespoon sugar or to taste
  • salt to taste
Spice Paste:
  • 6 shallots
  • 1 inch galangal
  • 3 talks lemongrass white part only
  • 4 cloves garlic
  • 1- inch piece ginger peeled
  • 10 dried chilies (chili arbol), seeded

Instructions

    Cup of Yum
  1. Put all the ingredients of the Spice Paste in a food processor. Blend well.
  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.
  3. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.
  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.

Notes

  • I always make sure to blend the spice paste until it’s nice and smooth. The smoother the paste, the better it mixes with the chicken and ensures every bite is full of flavor.
  • I’m never skipping toasted grated coconut—it adds this rich, nutty depth to the rendang that really makes a difference. It’s totally worth the extra step!
  • Patience is key! I let the rendang simmer on low heat so the chicken gets nice and tender, soaking up all the spices. The longer it cooks, the better the flavor!
  • I like to give my kaffir lime leaves a little tap with the back of my knife before adding them. It helps release all that incredible fragrance and flavor.

Nutrition Information

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%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 383

% 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.