Chicken Rendang Recipe - Malaysian-Indonesian Chicken Stew
A flavour packed semi chicken curry made, Malaysian-Indonesian style, do try this Chicken Rendang Recipe in your kitchen and serve this hearty dish to your family and friends over the weekend.
Chicken Rendang Recipe is a spicy, flavoursome Malaysian-Indonesian chicken stew with red chillies as the primary contributor to the heat in the dish which is mellowed down by coconut milk and the toasted coconut flakes.
The Chicken Rendang is a semi-gravy dish, where the succulent pieces of chicken have a thick coating of the gravy.
Serve Chicken Rendang along with Thai Coconut Garlic Rice Recipe, a fried egg on the side for a lip smacking meal.
Try our other Malaysian Recipes:
- Malaysian Vegetable Curry Recipe
- Vegetarian Laksa Curry Recipe
- Cekodok/Jemput-Jemput Pisang Recipe (Vegan Fried Banana Balls)
10 M
20 M
30 M
4 Servings
Ingredients
- 300 grams Chicken breasts , cut into 1 inch cubes
- 1 tablespoon Oil
- 1 inch Cinnamon Stick (Dalchini)
- 1 Cardamom (Elaichi) Pods/Seeds
- 2 cloves Cloves (Laung)
- 1 Star anise
- 1 Stalk Lemon Grass , white portion only, cut diagonally
- 200 ml Coconut milk
- Salt , to taste
- 1/2 Fresh coconut , grated For the spice paste
- 2 Onions , sliced
- 4 cloves Garlic
- 1 inch Ginger , or galangal
- 2 Stalk Lemon Grass , tender white portion only
- 10 Dry Red Chillies
How to make Chicken Rendang Recipe - Malaysian-Indonesian Chicken Stew
To begin making the Chicken Rendang Recipe we will first make the spice paste.
In a saucepan, heat 1/2 cup of water, add the dry red chillies and bring it to a brisk boil.
Turn off the flame and let the chillies cool, drain the excess water and set aside.
Once the chillies have cooled down split each of them into two, and deseed, ensure all the seeds are completely removed.
Transfer to a bowl and set aside.
In a mixer jar, combine the boiled and deseed chillies, onions, ginger, garlic, and lemon grass and grind into a paste.
Add some water if required to get a thick spice paste and set aside.
In a kadai, heat oil on medium flame, add the whole spices- cloves, cardamom, star anise and cinnamon, once they begin to sizzle, add the freshly ground spice paste to this and cook until the raw smell goes away.
This will take a good 5-7 minutes.
Next add the coconut milk, salt, sugar, lemon grass, mix well and bring to a single boil.
Reduce the flame to medium-low, add the chicken pieces and cover the kadai.
This will take about 6-8 minutes. Ensure you cook the chicken only until tender. Do not over cook, you will be left with rubbery pieces of meat.
Turn off the flame and leave the lid on it as before.
Heat a small skillet on medium flame and dry roast the freshly grated coconut , till it turns into a golden brown colour and the aroma wafts in the air.
Turn off the flame and add this toasted coconut to the Chicken Rendang. Check the salt and seasonings and adjust to suit your taste.
Transfer the Chicken Rendang to a serving bowl and serve hot.
Serve Chicken Rendang along with Thai Coconut Garlic Rice Recipe, a fried egg on the side for a lip smacking meal.
