A Malaysian classic dish, Chicken Rendang. Tender chicken in aromatic herbs and creamy coconut milk, all goodness in one pot. A traditional dish that's loved by everybody.
I made this lovely chicken rendang lighter by using less amount of coconut milk and it tastes wonderful just the same.
Our family usually eats it with steamed turmeric glutinous rice. Believe it or not, it's also amazing with our parmesan Duchess potatoes. Don't knock it until you tried it! They're both perfect for the amazing sauce!
If you want the beef version, check out my family’s beef rendang recipe.
Malaysian Chicken Rendang
- 5 garlic cloves *
- 1 inch ginger *
- ½ inch galangal *
- 3 candlenuts *
- ½ yellow onion *
- 1 red onion *
- 6 lemongrass *
- 1 cup water (250 ml)*
- 2 lb chicken thigh (1 kg), skinless & bone in
- 1 star anise
- 3 cardamom
- 4 cloves
- 1 cinnamon stick
- 2 lemongrass , bruised and cut into 2 inches length
- 2 teaspoon chilli powder
- 4 tablespoon curry powder
- 1 ½ teaspoon turmeric powder
- 1 cup water (250 ml)
- 2 tablespoon brown sugar
- 2 teaspoon salt
- 3 tablespoon kerisik , roasted coconut paste
- 4 tablespoon squeezed tamarind juice
- 1 ¼ cup coconut milk (300 ml)
- 15 kefir lime leaves , thinly sliced
The base paste
- In a blender, add in garlic cloves, lemongrass, ginger, galangal, red onion, yellow onion, candlenuts and water (all ingredients marked *). Blend into a fine paste and set aside.
- In a pot heat some sunflower oil on medium heat. Brown the chicken thighs in batches. Remove and set aside.
- In the same pot, add in star anise, cinnamon stick, cardamom pods, cloves and bruised lemongrass. Cook for a few minutes until they release their fragrances. Add in previously blended base paste, curry powder, chili powder and turmeric powder. Mix everything together and cook on low heat for 15-20 minutes until it thickens, stir frequently.
- Add in previously browned chicken and mix everything together. Add in water, give it a good stir. Bring to a simmer and cook for 25 minutes or until the chicken is fully cooked, use low heat, stir now and then.
- Add in brown sugar, salt, roasted coconut paste, squeezed tamarind juice, coconut milk, kefir lime leaves and mix everything together. Bring to a simmer and cook for 20 minutes until the sauce thickens and the oil separates. Use low heat, stir now and then. Ready to serve.
- Give time to your rendang, cook it slowly and you will see it's worth it.
- Candlenuts are used as thickening agent. You can substitute them by using cashew nuts, doubling the amount.