Chicken Rendang
Chicken Rendang
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
For the Spice Paste
- 6 shallots, peeled and roughly chopped
- 4 garlic cloves, peeled
- 1 inch fresh ginger, peeled and roughly chopped
- 1/2 inch fresh turmeric, peeled and roughly chopped (or 1 teaspoon ground turmeric)
- 3 red chilies, deseeded for less heat, roughly chopped
- 1 stalk lemongrass, tender white part only, thinly sliced
- 3 candlenuts, (or 6 raw almonds, soaked)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon fennel powder
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Rendang Sauce
- 2 cups coconut milk, full-fat
- 2 tablespoons kerisik, toasted coconut butter (see note)
- 3 kaffir lime leaves, torn
- 1 turmeric leaves, knotted (optional)
- 1 inch galangal, sliced (optional)
- 1 teaspoon tamarind paste, mixed with 2 tablespoons hot water, strained
- 1 teaspoon granulated sugar
- 1 teaspoon salt, or to taste
Instructions
- 1
Prepare the spice paste: Combine shallots, garlic, ginger, fresh turmeric (if using), red chilies, lemongrass, candlenuts, coriander powder, cumin powder, fennel powder, and black pepper in a food processor or blender. Add 2 tablespoons of vegetable oil and blend until a smooth paste forms. If using ground turmeric, add it with the other powders.
⏱️ 10 min
- 2
Heat a large pot or Dutch oven over medium heat. Add the prepared spice paste and sauté for 10-15 minutes, stirring frequently, until fragrant and the oil separates from the paste. This step is crucial for developing the flavor.
⏱️ 15 min
- 3
Add the chicken pieces to the pot and stir to coat them evenly with the spice paste. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
⏱️ 7 min
- 4
Pour in the coconut milk, kerisik, kaffir lime leaves, turmeric leaves (if using), and sliced galangal (if using). Stir well to combine. Bring the mixture to a gentle boil, then reduce the heat to low.
⏱️ 5 min
- 5
Cover the pot and simmer for 45 minutes to 1 hour, stirring occasionally, until the chicken is tender and the sauce has thickened. The liquid should reduce significantly.
⏱️ 60 min
- 6
Remove the lid and continue to simmer, uncovered, for another 15-20 minutes, stirring more frequently, until the sauce has reduced further and coats the chicken thickly. The oil should start to separate from the sauce, and the rendang will take on a rich, dark color. This is the 'drying out' process that gives rendang its characteristic texture.
⏱️ 20 min
- 7
Stir in the strained tamarind paste, granulated sugar, and salt. Taste and adjust seasoning as needed. Cook for another 5 minutes.
⏱️ 5 min
- 8
Serve the Chicken Rendang hot with steamed rice or roti canai.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Rendang
For the Chicken
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
For the Spice Paste
- 6 shallots, peeled and roughly chopped
- 4 garlic cloves, peeled
- 1 inch fresh ginger, peeled and roughly chopped
- 1/2 inch fresh turmeric, peeled and roughly chopped (or 1 teaspoon ground turmeric)
- 3 red chilies, deseeded for less heat, roughly chopped
- 1 stalk lemongrass, tender white part only, thinly sliced
- 3 candlenuts, (or 6 raw almonds, soaked)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon fennel powder
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Rendang Sauce
- 2 cups coconut milk, full-fat
- 2 tablespoons kerisik, toasted coconut butter (see note)
- 3 kaffir lime leaves, torn
- 1 turmeric leaves, knotted (optional)
- 1 inch galangal, sliced (optional)
- 1 teaspoon tamarind paste, mixed with 2 tablespoons hot water, strained
- 1 teaspoon granulated sugar
- 1 teaspoon salt, or to taste
Instructions
- 1
Prepare the spice paste: Combine shallots, garlic, ginger, fresh turmeric (if using), red chilies, lemongrass, candlenuts, coriander powder, cumin powder, fennel powder, and black pepper in a food processor or blender. Add 2 tablespoons of vegetable oil and blend until a smooth paste forms. If using ground turmeric, add it with the other powders.
⏱️ 10 min - 2
Heat a large pot or Dutch oven over medium heat. Add the prepared spice paste and sauté for 10-15 minutes, stirring frequently, until fragrant and the oil separates from the paste. This step is crucial for developing the flavor.
⏱️ 15 min - 3
Add the chicken pieces to the pot and stir to coat them evenly with the spice paste. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
⏱️ 7 min - 4
Pour in the coconut milk, kerisik, kaffir lime leaves, turmeric leaves (if using), and sliced galangal (if using). Stir well to combine. Bring the mixture to a gentle boil, then reduce the heat to low.
⏱️ 5 min - 5
Cover the pot and simmer for 45 minutes to 1 hour, stirring occasionally, until the chicken is tender and the sauce has thickened. The liquid should reduce significantly.
⏱️ 60 min - 6
Remove the lid and continue to simmer, uncovered, for another 15-20 minutes, stirring more frequently, until the sauce has reduced further and coats the chicken thickly. The oil should start to separate from the sauce, and the rendang will take on a rich, dark color. This is the 'drying out' process that gives rendang its characteristic texture.
⏱️ 20 min - 7
Stir in the strained tamarind paste, granulated sugar, and salt. Taste and adjust seasoning as needed. Cook for another 5 minutes.
⏱️ 5 min - 8
Serve the Chicken Rendang hot with steamed rice or roti canai.