Chicken Rendang

Ingredients

• 1 kgwhole chicken, chopped into 16 pieces
• 300 gcoconut milk
• to tastesalt, sugar and palm sugar
• ½ tspwhite pepper
• 3–4 tbspneutral oil
• 1 thumb-sized piece eachginger and turmeric
• 2 thumb-sized piecesgalangal
• 150–200 gred long chilli
• 10small shallots
• 5 clovesgarlic
• 2 tspground coriander
• ½nutmeg
• 1lemongrass stalk, outer layer removed and white part only
• 3candlenuts

Instructions

1. 1

   Fry the paste

   Heat the oil in a pan and stir-fry the paste until fragrant.

2. 2

   Cook the aromatics

   Add the aromatics and continue stir-frying the spices until they darken in colour.

3. 3

   Add chicken

   Add the chicken pieces and coconut milk.

4. 4

   Simmer until tender

   Cook, stirring frequently, until the chicken is tender and most of the liquid has evaporated.

5. 5

   Season the rendang

   Discard the aromatics, then add salt, sugar and palm sugar.

6. 6

   Serve with rice

   Serve the chicken rendang with steamed rice.

What is chicken rendang?

Rendang is a slow-cooked dish associated with the Minangkabau people of West Sumatra, Indonesia, and is also popular across Malaysia and the wider region. Chicken rendang uses chicken in place of the beef found in many versions.

This version builds flavour by frying a spice paste, then simmering the chicken with coconut milk until the liquid reduces. Frequent stirring helps the sauce cook down and cling to the pieces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 35g protein, 9g carbs, 47g fat.

Chicken provides most of the protein, while coconut milk and cooking oil contribute much of the fat and saturated fat. Rice served alongside supplies most of the plate's carbohydrates; balance the meal with a generous serving of vegetables.

The spice paste

Chilli and shallot: these give the paste its heat and savoury base, while garlic adds a pungent note.

Ginger, turmeric and galangal: these roots bring warmth and fragrance. Cut them into manageable pieces before blending or grinding them into a paste.

Candlenuts and coriander: candlenuts help give the cooked sauce body, while ground coriander contributes an earthy spice. Nutmeg and white pepper round out the seasoning.

Build flavour in the pan

Fragrant paste: fry it in the oil before adding the chicken and coconut milk. Stir as it cooks so the paste is heated evenly and does not catch on the bottom.

Darkened spices: the method uses a change in colour as a cue to move on. Keep the paste moving and lower the heat if it starts sticking before it has darkened.

Simmer to the right texture

Tender chicken: cook until the pieces are tender, checking the thickest parts rather than relying on the sauce alone. Chicken should be cooked through before serving.

Reduced liquid: the sauce should be much less liquid by the end and should coat the chicken. Stir frequently as it thickens, since a reduced coconut-based sauce can catch more easily.

Aromatics and seasoning

Lemongrass: use only the white part after removing the tough outer layer, as directed. It is added for fragrance and discarded before serving.

Sugar and salt: add these towards the end, once the sauce has reduced, and adjust to taste. Palm sugar adds a rounded sweetness alongside the other sugar.

How to serve it

Steamed rice is the suggested accompaniment and works well for soaking up the reduced sauce. Serve the chicken hot, with enough sauce to coat each piece.

For a fuller plate, add a simple vegetable side such as steamed greens or cucumber. Keep the side lightly seasoned so it does not compete with the rendang.

Recipe notes & tips

• Stir the paste frequently while it fries so it cooks evenly.
• Use a pan wide enough to hold the chicken and coconut milk without crowding.
• Keep stirring more often as the sauce reduces and thickens.
• Taste for salt and sweetness after the liquid has reduced.
• Discard the lemongrass and other whole aromatics before serving.

Variations

• Milder chilli: use the lower amount of red chilli for a gentler heat.
• More heat: use the higher amount of red chilli for a hotter paste.
• Boneless chicken: use boneless pieces, checking them carefully as they may become tender sooner.
• Extra vegetables: serve with steamed greens on the side for added colour and freshness.
• Rice pairing: offer extra steamed rice to catch the reduced sauce.

Common mistakes to avoid

• Paste catching: stir frequently while frying and reduce the heat if it begins to stick.
• Rushing the reduction: keep cooking until the chicken is tender and most of the liquid has evaporated.
• Infrequent stirring: stir more often as the sauce thickens to help prevent it catching.
• Seasoning too early: taste and add salt and sugars after the sauce has reduced.
• Leaving in the aromatics: remove the whole aromatics before serving, as the method directs.

How to store

Cool leftovers promptly and refrigerate in a covered container 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