Chicken Rendang

Name: Chicken Rendang
Total time: 1 h
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1.5 lb boneless skinless chicken breasts (or thighs), cut into cubes; 0.33 cup cooking oil; 1 piece cinnamon stick; 3 piece cloves; 3 piece star anise; 3 piece cardamom pods; 1 stalk lemongrass, white part only, pounded and cut into strips; 1 cup coconut milk; 1 cup water; 5 piece kaffir lime leaves, bruised; 5 tbsp toasted grated coconut (kerisik); 1 tbsp sugar; 0.5 tsp salt; 6 piece shallots; 1 inch galangal; 3 stalk lemongrass, white part only; 4 clove garlic; 1 inch ginger, peeled; 10 piece dried chilies (chili arbol), seeded

A rich and aromatic Malaysian-Indonesian chicken stew simmered with a fragrant spice paste and creamy coconut milk until tender and deeply flavorful.

1h 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

383

Calories

40g

Protein

20g

Carbs

40g

Fat

Scale recipe

4 servings

Original recipe

Ingredients19 items

Produce

🌾lemongrass, white part only, pounded and cut into strips1 stalk

🍃kaffir lime leaves, bruised5 piece

🧅shallots6 piece

🫚galangal1 inch

🌾lemongrass, white part only3 stalk

🧄garlic4 clove

🫚ginger, peeled1 inch

Meat

🍗boneless skinless chicken breasts (or thighs), cut into cubes1½ lb

Pantry

🛢️cooking oil⅓ cup

🥥coconut milk1 cup

🥥toasted grated coconut (kerisik)5 tbsp

🍬sugar1 tbsp

Spices

🌿cinnamon stick1 piece

🌰cloves3 piece

⭐star anise3 piece

🫛cardamom pods3 piece

🧂salt½ tsp

🌶️dried chilies (chili arbol), seeded10 piece

Other

💧water1 cup

Instructions

1
Seed the dried chilies and soak them in warm water for 15-20 minutes until softened, then drain. This makes them easier to blend into a smooth paste.
20:00 timer
2
Cut the chicken into bite-sized cubes and set aside.
3
For the spice paste, add the soaked chilies, shallots, galangal, the 3 stalks of lemongrass, garlic, and ginger to a food processor.
4
Blend the spice paste until it is completely smooth. The smoother the paste, the better it coats the chicken and the more flavorful every bite will be.
5
Heat the cooking oil in a skillet or wok over medium heat.
6
Add the spice paste along with the cinnamon stick, cloves, star anise, and cardamom pods.
7
Stir-fry the paste and whole spices until aromatic and fragrant.
8
Add the chicken cubes and the pounded lemongrass strips, stirring to coat everything well with the spices.
9
Pour in the coconut milk and water, then simmer on medium heat, stirring frequently, until the chicken is almost cooked through.
10
Add the bruised kaffir lime leaves, toasted grated coconut (kerisik), and sugar, stirring to blend everything into the chicken.
11
Lower the heat, cover the lid, and slowly simmer for about 30 minutes until the chicken is tender and the liquid has dried up. Patience is key here — the longer it cooks, the deeper the flavor.
30:00 timer
12
Taste and adjust with more sugar and salt as needed, then serve immediately.

Free, no card required.

CuisineMalaysian