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.

📝 Ingredients

• 600 grams Chicken (Skinless bone-in chicken, cut medium pieces)
• 200 ml Coconut milk (Full fat coconut milk or double cream ( heavy cream ))
• 250 ml Water (About 1 cup warm water, ( add more water if needed ))
• 1 tsp Cumin seeds
• 1 stick Cinnamon
• 2-3 Star anise
• 5-6 Cloves
• 1 Lemongrass (Bruised and tie it into a knot)
• 1 tbsp Tamarind juice (See details in note)
• 4-5 Kaffir lime leaves (or ( lime zest 1 tsp ))
• 1 tbsp Brown sugar (or palm sugar or regular white sugar)
• 1 tsp Salt (Or adjust salt to taste )
• 4 tbsp Cooking oil (add more oil if needed)
• 4-5 Onion (Shallot onions, roughly chopped)
• 1 tbsp Lemongrass (Chopped)
• 10-12 Dried long red chillies (Deseeded and soaked in hot water for 10 mins. )
• 4-5 cloves Garlic (Roughly chopped)
• 2 tsp Galangal (Chopped or sliced)
• 2 tsp Ginger (Chopped or sliced)
• 1 tsp Turmeric powder (Or fresh turmeric sliced)
• Coriander
• Fresh chillies

👨‍🍳 Instructions

1. 1First, 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.
2. 2Heat 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.
3. 3Add the prepared curry paste and saute for 1-2 minutes or until the curry paste colour change and fragrant.
4. 4Then, 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.
5. 5Now 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.
6. 6Finish with tamarind juice and kaffir lime leaves. Make a taste test and add more salt or water if needed.
7. 7Transfer to a serving plate with garnish with fresh green chillies or coriander. Serve with plain rice.