Rendang Ayam

Ingredients

• 1750 gchicken
• 1000 mlthick coconut milk
• 225 ggrated coconut
• 4kaffir lime leaves
• 2 tsp, or to tastesalt
• 1 tsppalm sugar
• 1turmeric leaf
• 30dried bird’s eye chillies
• 3red chillies
• 9shallots
• 5 clovesgarlic
• 5 stalkslemongrass
• 5 cmginger
• 3 cmgalangal
• 3 cmfresh turmeric

Instructions

1. 1

   Cut the chicken

   Cut the chicken into bite-sized pieces.

2. 2

   Toast the coconut

   Heat a pan and roast the grated coconut until golden brown.

3. 3

   Prepare the chillies

   Deseed the red chillies and soak the dried chillies for 10 minutes.

4. 4

   Make the spice paste

   Grind the dried chillies, red chillies, shallots, garlic, lemongrass, ginger, galangal and fresh turmeric into a fine paste.

5. 5

   Slice the leaves

   Finely slice the kaffir lime leaves and turmeric leaf.

6. 6

   Simmer the chicken

   Combine the chicken, spice paste and coconut milk in a wok. Bring to a boil, then simmer gently until the liquid thickens.

7. 7

   Finish the rendang

   Stir in the toasted coconut. When oil rises to the surface, add the sliced leaves, salt and palm sugar, then simmer for 10 minutes.

What is Rendang Ayam?

Rendang is a dish from Indonesia, often associated with the Minangkabau people of West Sumatra. It is made by slowly cooking meat in coconut milk and a fragrant spice mixture until the liquid reduces and the flavours become concentrated.

This chicken version adds toasted grated coconut, kaffir lime leaves and turmeric leaf. The method relies on a gentle simmer so the sauce can thicken around the chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken supplies most of the protein, while the coconut milk and grated coconut contribute much of the fat and energy. Rice served alongside adds carbohydrates; balance the plate with vegetables and a portion of rice that suits your appetite.

The spice paste

Chillies: The recipe combines dried bird’s eye chillies with red chillies. Deseeding the red chillies and soaking the dried ones helps prepare them for grinding.

Aromatics: Shallots, garlic, lemongrass, ginger, galangal and fresh turmeric make up the rest of the paste. Grind everything finely so it cooks evenly into the coconut milk.

Toast the coconut carefully

Grated coconut: Toast it in a pan until golden brown, stirring and watching closely so it colours without scorching. This step brings a nutty flavour to the finished dish.

Texture: Stir the toasted coconut into the thickening mixture before adding the sliced leaves. It helps give the rendang a fuller, more textured finish.

Watch the simmer

Gentle heat: Once the chicken, paste and coconut milk come to a boil, lower the heat and let the mixture simmer. Stir as needed to stop the thickening sauce catching on the bottom of the wok.

Doneness cue: The recipe gives no fixed time for the first simmer; cook until the liquid has thickened. Add the finishing ingredients when oil rises to the surface, then simmer for a further 10 minutes.

Finish with the leaves

Kaffir lime and turmeric leaves: Slice both finely and add them near the end, along with salt and palm sugar. This timing preserves their aromatic character through the final simmer.

Seasoning: The recipe specifies 2 teaspoons of salt or to taste and 1 teaspoon of palm sugar. Taste and adjust the salt to suit the ingredients and your preference.

Serving ideas

Rice: Serve the rendang with steamed rice to catch the rich coconut sauce. A simple side of vegetables can add freshness and contrast.

Portions: The recipe makes four servings. Divide the chicken and sauce evenly so each plate gets a share of the toasted coconut and aromatic leaves.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar rate.
• Grind the spice mixture to a fine paste for an even-textured sauce.
• Stir the coconut as it toasts and take it off the heat once golden.
• Keep the first simmer gentle, stirring occasionally as the liquid reduces.
• Add the sliced leaves only after oil rises to the surface, as directed.

Variations

• Milder chilli: Use fewer dried bird’s eye chillies for a less fiery paste.
• More heat: Keep the seeds in the red chillies for a hotter result.
• Chicken pieces: Use bone-in or boneless chicken, cut into bite-sized pieces.
• Fresh herbs: If turmeric leaf is unavailable, make the dish without it rather than substituting an unrelated leaf.
• Rice pairing: Serve with steamed rice and vegetables for a simple meal.

Common mistakes to avoid

• Scorching the coconut: Toast it over controlled heat and stir often until just golden.
• Coarse spice paste: Grind the aromatics thoroughly so the paste cooks evenly.
• Boiling too hard: Reduce the heat after bringing the mixture to a boil to avoid an aggressive simmer.
• Leaving the sauce unattended: Stir occasionally as it thickens so it does not catch on the wok.
• Adding the leaves too early: Wait until oil rises to the surface, then add the leaves for the final 10-minute simmer.

How to store

Cool leftovers promptly and keep them in a sealed container in the fridge for up to 3 days. Reheat gently in a pan until piping hot, adding a small splash of water if the sauce has become very thick.

Frequently asked questions