Chicken Rendang

Ingredients

• 907 g (2 lb)boneless, skinless chicken thighs, cut into bite-sized chunks
• 1 tablespooncoconut oil
• 3cloves
• 3star anise
• 5cardamom seeds
• ½ teaspoonground cinnamon
• 1 tablespoonlemongrass paste
• 1 tablespoontamarind concentrate
• 6kaffir lime leaves
• 1 tablespooncoconut sugar (or palm sugar or brown sugar)
• 240 ml (1 cup)chicken stock
• 1 × 425 g can (15 oz)coconut milk
• 2–3 teaspoonssalt
• 1–2fresh limes, for serving
• 1 tablespoonlemongrass paste
• 5 clovesgarlic
• 1 tablespoonginger paste
• 10dried Thai chillies
• 5shallots

Instructions

1. 1

   Make the paste

   Put the lemongrass paste, garlic, ginger paste, dried Thai chillies and shallots in a blender or food processor. Pulse until a paste forms, adding water 1 tablespoon at a time if needed.

2. 2

   Brown the chicken

   Heat the coconut oil in a Dutch oven over medium-high heat. Brown the chicken in two batches so the pan is not overcrowded.

3. 3

   Set chicken aside

   Remove the browned chicken from the pot and set it aside.

4. 4

   Toast the spices

   Over medium heat, toast the cloves, star anise and cardamom seeds until fragrant. Grind them in a spice grinder or with a mortar and pestle.

5. 5

   Cook the paste

   Reduce the heat to medium and add the spice paste. Cook for about 5 minutes, stirring constantly, until it darkens.

6. 6

   Combine ingredients

   Add the cinnamon, ground toasted spices, lemongrass paste, tamarind, kaffir lime leaves, coconut sugar, salt and chicken. Stir to combine and cook for 1 minute.

7. 7

   Add liquids

   Pour in the chicken stock and coconut milk, then bring the mixture to a simmer.

8. 8

   Simmer and serve

   Simmer for 30 minutes. Serve over rice with freshly squeezed lime.

What is chicken rendang?

Rendang is a richly spiced dish associated with Malaysia and other parts of Southeast Asia. It is often cooked slowly until the meat is tender and the sauce becomes concentrated.

This quicker chicken version uses coconut milk and stock for a saucy stew, while a homemade chilli-and-aromatic paste and toasted whole spices give it depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 266 calories, 31g protein, 12g carbs, 10g fat.

Chicken thighs provide most of the protein, while the coconut milk and coconut oil contribute much of the fat. The chicken, coconut sugar and suggested rice contribute carbohydrates; serve with a modest portion of rice and add vegetables to balance the plate.

Build the spice paste

Chilli and aromatics: blending the dried Thai chillies with shallots, garlic, ginger paste and lemongrass paste creates the flavour base. Add water a tablespoon at a time only if the mixture needs help moving through the blender.

Heat: the chillies bring the main kick, so the finished dish’s intensity will depend on their size and strength.

Brown in batches

Chicken thighs: browning them in two batches helps the pieces colour rather than crowd and steam in the pot. Set them aside while you toast the whole spices and cook the paste.

Toasted spices: keep the cloves, star anise and cardamom over medium heat until fragrant, then grind them before adding them with the cinnamon.

Cook the paste properly

Steady stirring: give the paste about 5 minutes over medium heat, stirring constantly, until it has darkened. This is the key stage for cooking the raw aromatics without letting them catch on the bottom of the pot.

Aromatics: the recipe lists lemongrass paste both in the blended paste and among the ingredients added later. Use each listed tablespoon at its stated stage.

Simmer to tenderness

Coconut milk and stock: once added, bring the pot to a simmer rather than a vigorous boil. A steady simmer for 30 minutes lets the chicken cook in the fragrant liquid.

Doneness: check that the chicken is cooked through and tender before serving. The sauce will remain stew-like rather than reducing to a dry coating.

Balance the flavour

Tamarind and sugar: tamarind concentrate adds a tart note, while coconut sugar rounds it out. Palm sugar or brown sugar can be used in its place.

Lime: squeeze fresh lime over the serving just before eating to bring a bright finish to the coconut-rich sauce.

What to serve alongside

Rice: the recipe suggests serving the rendang over rice, which makes a simple base for the sauce. Add the chicken and plenty of the cooking liquid to each portion.

Fresh contrast: lime is the specified finishing touch; serve extra wedges at the table if you like a sharper, citrusy finish.

Recipe notes & tips

• Cut the chicken into similarly sized chunks so they brown and cook at a similar pace.
• Brown the chicken in two batches, as directed, to avoid overcrowding the pot.
• Stir the paste continuously during its 5-minute cook so it darkens without sticking.
• Grind the toasted whole spices before adding them to the stew for an even distribution.
• Start with the lower amount of salt, then adjust to taste before serving.
• Squeeze the lime over the dish just before eating for a fresher finish.

Variations

• Adjust the heat: use fewer dried Thai chillies in the blended paste for a milder stew.
• Swap the sugar: use palm sugar or brown sugar instead of coconut sugar.
• Change the cut: use boneless, skinless chicken breast, keeping an eye on it so it does not overcook.
• Add vegetables: serve with cooked greens or another vegetable alongside the stew.
• Make it ahead: prepare the stew in advance and reheat gently before serving.

Common mistakes to avoid

• Crowding the pot: the chicken can steam instead of browning; cook it in two batches.
• Burning the paste: it can catch while cooking; keep the heat at medium and stir constantly for about 5 minutes.
• Skipping the spice toast: the whole spices are meant to be toasted until fragrant before grinding.
• Boiling hard: a vigorous boil can make the sauce reduce unevenly; bring it to a simmer and keep it there.
• Adding too much water to the paste: the recipe calls for only as much as needed; add it 1 tablespoon at a time.

How to store

Refrigerate leftovers in a sealed container and eat within 3–4 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened; the stew can also be frozen in portions.

Frequently asked questions