Rendang Ayam (Chicken Rendang)

    1 hour 20 mins

    This chicken rendang is slow cooked for the spices to blend and the chicken becomes tender. The rich and spicy coconut sauce is thick with a hint of citrus from the kaffir lime leaves as well as the lemon grass.


    Kuala Lumpur, Malaysia
    53 people made this

    Serves: 8 

    • 2 kg chicken, cut into bite size pieces
    • 4 cups (1l) thick coconut milk
    • 250g grated coconut to make kerisik (see recipe)
    • 3 tumeric leaves, slice finely
    • 3 kaffir lime leaves, slice finely
    • Salt to taste
    • Spice Blend:
    • 30 dried chillies, soak in hot water and discard seeds
    • 300g shallots
    • 4 cloves garlic
    • 5 cm ginger
    • 4 stalks lemongrass
    • 2 cm galangal
    • 2 cm tumeric root
    • Caster sugar to taste

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. To make the kerisik, toast the grated coconut in a dry pan over low heat. Stir constantly until the coconut becomes golden brown and set aside.
    2. Blend the spice ingredients until fine. Put the chicken, spice blend, and coconut milk in a pot and stir over medium heat and bring to a boil.
    3. Reduce heat and cook until the gravy thickens. Add kerisik, tumeric leaves, kaffir lime leaves, salt and sugar to taste. Cook until the meat becomes tender and the gravy is thick.

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