There’s something incredibly comforting about letting a dish slowly cook while the aroma fills every corner of the kitchen. That’s exactly what happens when I make this Chicken Rendang a deeply spiced, coconut-rich curry that’s as satisfying to prepare as it is to eat.
It’s bold, layered, and built for those who love their meals with heart and heritage. Originally from Indonesia and embraced across Malaysia, Chicken Rendang has become a staple in kitchens around the world for a reason.
The slow-cooked technique breaks down the chicken beautifully, while the spice paste made with red chillies, shallots, galangal, and lemongrass forms a thick, aromatic coating that clings to every piece. The secret? Letting it simmer long enough for the oil to rise and the coconut to toast gently.
For the perfect pairing, serve it over fluffy Basmati Rice and add a crisp Cucumber Salad on the side. You’ll thank me later. It’s high in protein and naturally low in carbs, making it an ideal option for anyone looking to enjoy rich food without the guilt.
In fact, high-protein meals like this have been shown to increase satiety and support weight management goals. This dish isn’t just food it’s an experience, and I’d love to hear how you make it your own.
Why I Love This Recipe!
- I love how the spice paste transforms into a thick, clingy sauce: it feels like every bite is coated in flavor, not just surrounded by it.
- It’s become my weekend ritual dish: long, slow simmering gives me kitchen therapy and an incredible meal by dinner.
- I’ve tweaked the heat over time: sometimes I use fewer chillies, and it’s just as rich and satisfying without burning your tongue.
- It’s protein-rich but naturally low in carbs: which is a huge win when I want something hearty without feeling heavy.
- This reheats like a dream: and honestly, it tastes even better the next day when the spices deepen and mellow.
Chicken Rendang Recipe
Equipment
- Heavy-bottomed pan or wok
- Blender or Food Processor
- Knife and chopping board
- Small bowl for soaking chillies
Ingredients
- 4 tbsp Oil
- 4 Cloves
- 4 Cardamom
- 1 Stick Cinnamon
- 1 Star Anise
- ½ kg Chicken Bone in
- 1 Lemon Grass Bruised
- 1 cup Coconut milk
- ½ cup Water
- 4 Kaffir Lime Leaves
- ¼ cup Fresh Coconut grated
- 1 tsp Sugar
- Salt to taste
For Spice Paste:
- 10 Kashmiri Red chillies soaked in hot water
- 8 Shallots
- 6 cloves Garlic
- 1 inch Ginger
- 1 inch Galangal
- 1 Lemongrass inner white part alone
Instructions
- Soak Kashmiri red chillies in hot water for 10 minutes, then blend into a smooth paste with shallots, garlic, ginger, galangal, and lemongrass.
- Heat oil in a heavy pan and sauté cloves, cardamom, cinnamon, and star anise until fragrant.
- Add the spice paste and cook on low heat until the oil separates and the paste darkens.
- Add chicken and bruised lemongrass; coat well with the spice mixture.
- Pour in coconut milk, water, kaffir lime leaves, grated coconut, sugar, and salt.
- Cook uncovered on low heat, stirring occasionally, until the chicken is tender and the sauce thickens.
- Let it simmer until the oil rises to the top and the color deepens.
- Serve hot with steamed Basmati Rice and Cucumber Salad on the side.
Nutrition
Variations (From an Expert’s Kitchen!)
- Smoked Coconut Twist:
Lightly toast desiccated coconut or grated fresh coconut in a dry pan until golden and nutty. Blend a small amount into the spice paste for a deeper, smoky base. - Bone-In Thighs for Depth:
If you’re using chicken, bone-in thighs offer more flavor than breast meat and hold up better during long simmering. The bones enrich the sauce beautifully. - Green Rendang-Style Fusion:
Swap out red chillies for green ones and add Thai basil to create a fusion between Rendang and Thai green curry. It’s fresh, fiery, and a fun remix. - Pressure Cooker Hack (But Keep the Finish Traditional):
Start the dish in a pressure cooker to cut time, but always finish it on the stovetop. That final simmering step is crucial to get the oil separation and caramelization. - Vegan Rendang with Jackfruit or Mushrooms:
Young green jackfruit or a mix of shiitake and oyster mushrooms can replace chicken — just add a touch more coconut milk and reduce simmer time. - Lemongrass Oil Drizzle:
Infuse neutral oil with bruised lemongrass and drizzle it over the finished dish. It gives a beautiful aroma and shine without overpowering the rendang’s deep base.
Let me know if you’d like to add gluten-free, festive, or kids-friendly variations too!
Quick Questions?
Q. Can I use store-bought rendang paste?
Ans: Yes, you can — but it won’t have the same depth as homemade. If you’re in a rush, add extra fresh garlic, ginger, or lemongrass to boost the flavor.
Q. What’s the best cut of chicken to use?
Ans: Bone-in chicken thighs or drumsticks work best. They hold up during slow cooking and make the sauce richer thanks to the bones.
Q. Can I make it less spicy without ruining the flavor?
Ans: Absolutely! Just reduce the number of chillies and balance with more aromatics like shallots, galangal, or even a splash more coconut milk.
Q. How do I know when it’s done?
Ans: The oil will start to separate, the sauce will darken, and the chicken will be tender. It should cling to the meat, not run off it.
Q. Does Chicken Rendang freeze well?
Ans: Yes! It freezes beautifully. Just cool it completely, portion it out, and store in an airtight container for up to 3 months.
