Rendang Ayam: Chicken Rendang (Chicken Braised in Spiced Coconut Milk)

Ingredients

• Halfchicken, portioned and washed
• 1lime, juiced
• 7large red chillies, sliced
• 5 cm (2 inches)galangal, sliced
• 5 cm (2 inches)ginger, sliced
• 3 clovesgarlic, roughly chopped
• 1 largered onion, roughly chopped
• 2 stalkslemongrass, sliced and bruised
• 3kaffir lime leaves
• 1/2 tspground coriander
• A pinchground turmeric
• 200 mlcoconut cream
• 1500 mlwater
• 3 tbspvegetable oil
• To tastesalt

Instructions

1. 1

   Soak the chicken

   Put the chicken in a pot with 1 litre of the water, salt and the lime juice. Leave it to soak for 15 minutes, then set it aside.

2. 2

   Dilute the cream

   Stir the coconut cream into 500 ml water until diluted.

3. 3

   Blend the paste

   Blend the chillies, galangal, ginger, garlic and red onion to a fine paste.

4. 4

   Fry the paste

   Heat the vegetable oil in a wok over medium heat. Add the blended paste and sauté until it thickens and begins to dry out.

5. 5

   Add the aromatics

   Add the lemongrass, kaffir lime leaves, ground coriander and turmeric. Mix thoroughly.

6. 6

   Add the coconut

   Pour in the diluted coconut cream and bring the mixture to a boil.

7. 7

   Braise the chicken

   Add the chicken and lower the heat to medium-low. Cook until the chicken is done and the liquid has reduced to a thick paste, about 45 minutes to 1 hour. Stir occasionally to help prevent the coconut from splitting.

8. 8

   Serve the rendang

   Turn off the heat and serve.

What is chicken rendang?

Rendang is an Indonesian dish in which meat cooks slowly with coconut and a fragrant spice paste. As the liquid reduces, the sauce becomes concentrated and clings closely to the meat.

This version uses chicken with red chillies, galangal, ginger, lemongrass and lime leaves. Frying the blended paste first builds its aroma before the coconut mixture goes in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 37g protein, 12g carbs, 42g fat.

Chicken provides most of the protein, while the coconut cream and vegetable oil contribute much of the fat; the chillies, aromatics and water add little energy by comparison. Rice served alongside adds most of the meal's carbohydrates, and a portion of greens can round out the plate. Nutrition is estimated because the chicken's weight and the amount of salt are unspecified.

Build the spice paste

The paste: blend the chillies, galangal, ginger, garlic and onion until fine so they cook evenly and form a cohesive base.

Frying: give the paste time in the hot oil until it thickens and looks drier. This step concentrates its flavour before the liquid is added.

Keep the coconut sauce steady

Dilution: mixing the coconut cream with water makes a pourable braising liquid. Bring it to a boil before adding the chicken, as directed.

Stirring: once the chicken is simmering, stir occasionally, particularly as the sauce thickens. A steady medium-low heat helps the coconut reduce without catching on the bottom.

Judge the finish

Chicken: the pieces should be cooked through before serving. Check the thickest piece, avoiding the bone when judging doneness.

Sauce: expect the liquid to reduce substantially over 45 minutes to 1 hour, leaving a thick paste that coats the chicken rather than a loose broth.

Plan for the long simmer

The stated cooking time for the braise is about 45 minutes to 1 hour, after the paste and coconut liquid have been prepared. Keep the pan at medium-low and allow extra time if the liquid has not yet reduced to a thick coating.

Have the aromatics ready before you start frying the paste, so they can be added promptly once it has thickened.

What to serve with it

Rice is a natural partner, soaking up any richly flavoured sauce left on the plate. Plain steamed rice also provides a mild contrast to the chillies and aromatics.

For a more balanced plate, add a simply cooked green vegetable or a crisp salad alongside the chicken.

Recipe notes & tips

• Cut the chicken into portions of similar size so they cook at a similar rate.
• Bruise the lemongrass stalks to help release their aroma as they simmer.
• Use a blender capable of making the spice mixture very fine.
• Stir more often as the sauce gets thicker, when it is more likely to catch on the pan.
• Taste the finished sauce and adjust the salt before serving.

Variations

• Milder chillies: Use fewer chillies for a gentler heat.
• Chicken pieces: Use bone-in chicken pieces in place of a portioned half chicken, keeping the cooking cues the same.
• Fresh coriander: Add chopped coriander at serving for a fresh herbal note.
• Rice accompaniment: Serve with steamed rice to make a more substantial meal.

Common mistakes to avoid

• Rushing the paste: It needs to thicken and begin to dry in the oil before you add the aromatics.
• Using high heat: The coconut sauce can catch or split; keep the braise at medium-low.
• Stirring too rarely: As the liquid reduces, the thickening sauce can stick; stir it occasionally.
• Stopping while the sauce is thin: Continue cooking until the liquid has reduced to a thick paste.
• Guessing the chicken is done: Check a thick piece before serving, especially if the portions vary in size.

How to store

Cool leftovers promptly, then store them in a covered container in the fridge for up to 3 days. Reheat gently in a pan until piping hot throughout, adding a small splash of water if the sauce has become too thick.

Frequently asked questions