Chicken Rendang

Name: Chicken Rendang
Total time: 1 h
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1.5 lb boneless skinless chicken (breast or thighs), cubed; 0.33 cup cooking oil; 1 piece cinnamon stick; 3 piece cloves; 3 piece star anise; 3 piece cardamom pods; 1 stalk lemongrass, 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, seeded

A rich and aromatic Malaysian-Indonesian chicken stew simmered with a fragrant spice paste and creamy coconut milk until bold, thick, and irresistible. Faster than beef rendang but every bit as 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, 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 (breast or thighs), cubed1½ lb

Pantry

🛢️cooking oil⅓ cup

🥥coconut milk1 cup

💧water1 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, seeded10 piece

Instructions

1
Put all the spice paste ingredients — shallots, galangal, lemongrass white parts, garlic, ginger, and dried chilies — in a food processor and blend well.
2
Heat the oil in a skillet, add the spice paste, cinnamon, cloves, star anise, and cardamom, and stir-fry until aromatic. Add the chicken and lemongrass and stir to combine with the spices.
3
Add the coconut milk and water and simmer over medium heat, stirring frequently, until the chicken is almost cooked.
4
Add the kaffir lime leaves, toasted coconut, and sugar and stir to blend. Lower the heat, cover, and simmer 30 minutes until the chicken is tender and the liquid has dried up. Adjust sugar and salt to taste and serve.
30:00 timer

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CuisineMalaysian