Rendang Ayam (Chicken Rendang)
Rendang Ayam (Chicken Rendang)
Ingredients
For the Main Dish
- 1 kg chicken, cut into pieces
- 500 g baby potatoes, optional
- 400 ml coconut milk
- 200 ml water
- 5 lemongrass stalks, bruised
- 10 cm galangal, sliced
- 5 lime leaves
- 5 bay leaves
- 1 tablespoon curry masala powder
- 1 tablespoon bouillon powder
- to taste salt
- as needed oil, for frying
For the Ground Spice Paste
- 300 g red chili pepper
- 5 shallots
- 5 cloves garlic
- 2 cm turmeric
- 3 cm ginger
- 8 tablespoons grated coconut
Instructions
- 1
Prepare the Ground Spice Paste: Place the 300 g red chili pepper, 5 shallots, 5 cloves garlic, 2 cm turmeric, and 3 cm ginger into a blender or food processor. Blend until a fine paste is formed.
⏱️ 5 min
- 2
Toast the Grated Coconut: Add the 8 tablespoons grated coconut to a dry pan. Fry briefly, stirring with a wooden spatula, until the coconut is colored brown.
⏱️ 5 min - 3
Sauté the Spices: Add some oil to a wok or large pan and heat it. Add the prepared ground spice paste to the hot oil and fry briefly, stirring constantly.
⏱️ 5 min
- 4
Add Whole Spices: Add the 5 bruised lemongrass stalks, 5 lime leaves, 5 bay leaves, and 10 cm sliced galangal to the pan. Stir all the spices together with the paste.
⏱️ 3 min
- 5
Add Chicken and Seasonings: Add the 1 kg chicken pieces to the pan and stir well to coat the chicken with the spice mixture. Add the 1 tablespoon curry masala powder, 1 tablespoon bouillon powder, and salt to taste. Finally, add the previously toasted 8 tablespoons grated coconut. Stir everything thoroughly to combine.
⏱️ 7 min
- 6
Add Liquids and Potatoes: Pour in the 400 ml coconut milk and 200 ml water. If using, add the 500 g baby potatoes. Stir all ingredients together in the pan.
⏱️ 5 min
- 7
Simmer: Bring the mixture to a simmer, then reduce heat and let the rendang simmer until the sauce thickens and the chicken and potatoes are cooked through. This will take approximately 30-45 minutes, stirring occasionally to prevent sticking.
⏱️ 40 min
- 8
Serve: Once the Rendang Ayam has reached a rich, golden-brown color and the sauce is thick, it is ready to be served.
Kitchen Tools
Nutrition Facts (per serving)
Rendang Ayam (Chicken Rendang)
For the Main Dish
- 1 kg chicken, cut into pieces
- 500 g baby potatoes, optional
- 400 ml coconut milk
- 200 ml water
- 5 lemongrass stalks, bruised
- 10 cm galangal, sliced
- 5 lime leaves
- 5 bay leaves
- 1 tablespoon curry masala powder
- 1 tablespoon bouillon powder
- to taste salt
- as needed oil, for frying
For the Ground Spice Paste
- 300 g red chili pepper
- 5 shallots
- 5 cloves garlic
- 2 cm turmeric
- 3 cm ginger
- 8 tablespoons grated coconut
Instructions
- 1
Prepare the Ground Spice Paste: Place the 300 g red chili pepper, 5 shallots, 5 cloves garlic, 2 cm turmeric, and 3 cm ginger into a blender or food processor. Blend until a fine paste is formed.
⏱️ 5 min - 2
Toast the Grated Coconut: Add the 8 tablespoons grated coconut to a dry pan. Fry briefly, stirring with a wooden spatula, until the coconut is colored brown.
⏱️ 5 min - 3
Sauté the Spices: Add some oil to a wok or large pan and heat it. Add the prepared ground spice paste to the hot oil and fry briefly, stirring constantly.
⏱️ 5 min - 4
Add Whole Spices: Add the 5 bruised lemongrass stalks, 5 lime leaves, 5 bay leaves, and 10 cm sliced galangal to the pan. Stir all the spices together with the paste.
⏱️ 3 min - 5
Add Chicken and Seasonings: Add the 1 kg chicken pieces to the pan and stir well to coat the chicken with the spice mixture. Add the 1 tablespoon curry masala powder, 1 tablespoon bouillon powder, and salt to taste. Finally, add the previously toasted 8 tablespoons grated coconut. Stir everything thoroughly to combine.
⏱️ 7 min - 6
Add Liquids and Potatoes: Pour in the 400 ml coconut milk and 200 ml water. If using, add the 500 g baby potatoes. Stir all ingredients together in the pan.
⏱️ 5 min - 7
Simmer: Bring the mixture to a simmer, then reduce heat and let the rendang simmer until the sauce thickens and the chicken and potatoes are cooked through. This will take approximately 30-45 minutes, stirring occasionally to prevent sticking.
⏱️ 40 min - 8
Serve: Once the Rendang Ayam has reached a rich, golden-brown color and the sauce is thick, it is ready to be served.