Chicken Rendang (Spicy Coconut Chicken Stew)

 

Origin: Malaysia / Indonesia
Category: Main Dish
Servings: 4–6 people
Cooking Time: ~1.5 to 2 hours

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🧂 Ingredients:

For the spice paste (blend together):

• 6 shallots

• 4 cloves garlic

• 1-inch piece of ginger

• 1-inch piece of galangal

• 2 stalks lemongrass (white part only)

• 5 dried red chilies (soaked in warm water)

• 3 fresh red chilies (adjust to spice level)

For the rendang:

• 1.5 kg chicken (cut into medium pieces)

• 400 ml thick coconut milk

• 2 kaffir lime leaves (torn)

• 2 turmeric leaves (optional, sliced finely)

• 1 cinnamon stick

• 1 star anise

• 1 tbsp tamarind paste

• 1 tbsp palm sugar or brown sugar

• Salt to taste

• 2 tbsp cooking oil

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👨‍🍳 Instructions:

1. Prepare the spice paste:
   Blend all the spice paste ingredients until smooth. Add a bit of water if needed.

2. Sauté the spice paste:
   Heat oil in a large pot or wok over medium heat.
   Add the spice paste and sauté for 5–10 minutes until fragrant and the oil separates.

3. Add chicken and spices:
   Add the chicken pieces, kaffir lime leaves, turmeric leaves (if using), cinnamon stick, and star anise. Stir well to coat the chicken.

4. Add coconut milk:
   Pour in the coconut milk and stir. Bring to a gentle boil.

5. Season the dish:
   Add tamarind paste, palm sugar, and salt. Stir well.

6. Simmer slowly:
   Lower the heat and let it simmer uncovered for 1 to 1.5 hours. Stir occasionally to prevent sticking.
   The sauce will gradually thicken and darken.

7. Cook until dry and tender:
   Continue to cook until the sauce is thick and clings to the chicken. The oil may separate — this is normal.

8. Serve:
   Serve hot with steamed rice, lemang (glutinous rice), or roti.

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✅ Tips:

• For better flavor, let the rendang sit overnight and reheat before serving.

• You can substitute chicken with beef, but beef will take longer to become tender.

• Adjust chili amount to your spice preference.