Chicken Rendang Recipe - Malaysian-Indonesian Chicken Stew
Malaysian · High Protein Non Vegetarian · 30 min · 4 servings
Cook It
For the soul.
Key Ingredients
- 300 grams chicken breasts - cut into 1 inch cubes
- 1 tablespoon sunflower oil
- 1 inch cinnamon stick (dalchini)
- 1 cardamom (elaichi) pods/seeds
- 2 cloves cloves (laung)
- + 10 more ingredients — see full list below ↓
Order It
For the convenience.
Skip the prep, the cooking, and the cleaning. Support a local restaurant and get it delivered hot to your door.
How to Make Chicken Rendang Recipe - Malaysian-Indonesian Chicken Stew at Home
Ingredients (15 items)
- chicken breasts - cut into 1 inch cubes— 300 grams
- sunflower oil— 1 tablespoon
- inch cinnamon stick (dalchini)— 1
- cardamom (elaichi) pods/seeds— 1
- cloves cloves (laung)— 2
- star anise— 1
- stalk lemon grass - white portion only— 1
- coconut milk— 200 ml
- salt - to taste
- fresh coconut - grated— 1/2
- onions - sliced— 2
- cloves garlic— 4
- inch ginger - or galangal— 1
- stalk lemon grass - tender white portion only— 2
- dry red chillies— 10
Step-by-Step Instructions
- 1
To begin making the Chicken Rendang Recipe we will first make the spice paste
- 2
To make the spice paste for Chicken RendangIn a saucepan, heat 1/2 cup of water, add the dry red chillies and bring it to a brisk boil
- 3
Turn off the flame and let the chillies cool, drain the excess water and set aside
- 4
Once the chillies have cooled down split each of them into two, and deseed, ensure all the seeds are completely removed
- 5
Transfer to a bowl and set aside
- 6
In a mixer jar, combine the boiled and deseed chillies, onions, ginger, garlic, and lemon grass and grind into a paste
- 7
Add some water if required to get a thick spice paste and set aside
- 8
Getting ahead to make the Chicken Rendang RecipeIn a kadai, heat oil on medium flame, add the whole spices- cloves, cardamom, star anise and cinnamon, once they begin to sizzle, add the freshly ground spice paste to this and cook until the raw smell goes away
- 9
This will take a good 5-7 minutes
- 10
Next add the coconut milk, salt, sugar, lemon grass, mix well and bring to a single boil
- 11
Reduce the flame to medium-low, add the chicken pieces and cover the kadai
- 12
This will take about 6-8 minutes
- 13
Ensure you cook the chicken only until tender
- 14
Do not over cook, you will be left with rubbery pieces of meat
- 15
Turn off the flame and leave the lid on it as before
- 16
Heat a small skillet on medium flame and dry roast the freshly grated coconut , till it turns into a golden brown colour and the aroma wafts in the air
- 17
Turn off the flame and add this toasted coconut to the Chicken Rendang
- 18
Check the salt and seasonings and adjust to suit your taste
- 19
Transfer the Chicken Rendang to a serving bowl and serve hot
- 20
Serve Chicken Rendang along with Thai Coconut Garlic Rice Recipe, a fried egg on the side for a lip smacking meal
