Name: Chicken Rendang
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 People
Cuisine: Malaysian
Ingredients: 2 Onion; 10 Garlic cloves; 2 inches Galangal; 2 inches Ginger; 2 inches Fresh Turmeric; 5 Red Chilies; 10 Red Bird's-Eye Chilies; 5 Dried Red Chilies (soaked 10mins); 3 Candlenuts; 2 Lemongrass; 1 cup Water; 1 tsp Cumin Seeds; ½ tsp Fennel Seeds; 1 tsp Coriander Seeds; 1 Cinnamon Stick; 3 Cloves; 3 Cardamoms; 1 Star Anise; 1 Lemongrass; 5 Shallots; 2 kg Chicken; 1 cup Coconut Milk; 4 Kaffir Leaves; to taste Salt; ½ tsp Crushed Black Pepper; as needed Turmeric Leaves; 2 tbsp Toasted Grated Coconut Paste (Kerisik Kelapa)

Ready in

80 mins

Cuisine

Malaysian

Prep Time

20 min

Cook Time

60 min

Serving

8 People

Calories / Serving

~625 kcal

Recipe by A Pinch of Salt by Sara on YouTube

Recipe Summary

This video demonstrates how to prepare a rich and aromatic Chicken Rendang, a classic Malaysian dish. It involves blending fresh spices, roasting and pounding whole spices, and slow-cooking chicken in a creamy coconut milk gravy until tender and flavorful. Perfect to be served with idli or rice.

Adjust servings

Tap an ingredient to mark it ready0 of 27 ready

All Ingredients - For Blended Paste

Onion 2
Garlic cloves 10
Galangal 2 inches
Ginger 2 inches
Fresh Turmeric 2 inches
Red Chilies 5
Red Bird's-Eye Chilies 10
Dried Red Chilies (soaked 10mins) 5
Candlenuts 3
Lemongrass 2
Water 1 cup

All Ingredients - For Pounded Spices

Cumin Seeds 1 tsp
Fennel Seeds ½ tsp
Coriander Seeds 1 tsp

All Ingredients - Main Ingredients

Cinnamon Stick 1
Cloves 3
Cardamoms 3
Star Anise 1
Lemongrass 1
Shallots 5
Chicken 2 kg
Coconut Milk 1 cup
Kaffir Leaves 4
Salt to taste
Crushed Black Pepper ½ tsp
Turmeric Leaves as needed
Toasted Grated Coconut Paste (Kerisik Kelapa) 2 tbsp

Tools You'll Need

Pan
Blender

Don't have an ingredient? Try these swaps

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Shallot?
- 1 small onion + 1 small garlic clove
- Sweet onion (1:1, milder)
No Coconut milk?
- Equal parts heavy cream + 1/2 tsp coconut extract
- Whole milk + 1 tsp coconut oil (per cup)

⚠ Contains Allergens

coconut

Step-by-Step Instructions

Step 1: Prepare Blended Paste

Add 2 onions, 10 cloves of garlic, 2 inches of galangal, 2 inches of ginger, 2 inches of fresh turmeric, 5 red chilies, 10 red bird's-eye chilies, 5 dried red chilies (soaked for ), 3 candlenuts, and 2 lemongrass to a blender. Add 1 cup of water and blend until a smooth paste is formed.

Step 2: Roast and Pound Spices

In a dry pan, add 1 tsp cumin seeds, ½ tsp fennel seeds, and 1 tsp coriander seeds. Roast for until fragrant. Transfer the roasted spices to a mortar and pound them coarsely. Set aside.

Step 3: Sauté Whole Spices and Shallots

Heat oil in a large pan. Add 1 cinnamon stick, 3 cloves, 3 cardamoms, 1 star anise, 1 lemongrass, and 5 shallots. Sauté for until the shallots are softened and fragrant.

Step 4: Cook Blended Paste

Add the blended paste from Step 1 to the pan. Cook, stirring occasionally, until the oil separates from the paste, which may take about . Mix in between to prevent sticking.

Step 5: Add Chicken

Add 2kg of chicken pieces to the cooked paste. Mix well to coat the chicken evenly. Cover and cook for , allowing the chicken to absorb the flavors.

Step 6: Add Coconut Milk and Kaffir Leaves

Pour in 1 cup of coconut milk and add 4 kaffir leaves. Mix well to combine all ingredients.

Step 7: Season and Simmer

Season with salt to taste and ½ tsp crushed black pepper. Mix well. Cover the pan and cook until the chicken is tender, stirring occasionally to ensure even cooking and prevent burning. This may take about .

Step 8: Incorporate Toasted Coconut and Pounded Spices

Add 2 tablespoons of toasted grated coconut paste (kerisik kelapa) and the coarsely pounded spices from Step 2. Mix well until fully incorporated into the gravy.

Step 9: Finish with Turmeric Leaves

Add turmeric leaves to the rendang. Stir gently and cook for another to infuse the aroma. The Chicken Rendang is now ready to be served.

Pro Tips

• Ensure the blended paste is cooked until the oil separates to develop a deep flavor.

• Adjust the amount of chilies according to your spice preference.

• Pounding the roasted spices coarsely adds a rustic texture and enhances the aroma.

Recipe Variations

• Substitute chicken with beef or lamb for a different rendang experience.

• Add potatoes or other root vegetables for a heartier dish.

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