Malaysian Chicken Rendang with Rice Recipe

Name: Malaysian Chicken Rendang with Rice
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1 kg chicken thighs, bone-in, skin removed; 400 ml coconut milk; 2 stalks lemongrass, bruised; 4 kaffir lime leaves, torn; 1 turmeric leaf, tied in a knot (optional); 2 tablespoons vegetable oil; 1 tablespoon tamarind paste mixed with 2 tablespoons water; 1 tablespoon sugar; Salt to taste; For the spice paste:; 8 dried red chilies, soaked in warm water; 6 shallots, peeled; 4 cloves garlic; 1 inch ginger, peeled; 1 inch galangal, peeled; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground fennel

Malaysian · Main course · 110 min total

Malaysian Chicken Rendang with Rice recipe videos

A rich, dry curry from Malaysia, this chicken rendang is slow-cooked in coconut milk and spices until tender and deeply flavorful. Serve with steamed rice for a comforting meal.

20
min prep

90
min cook

4
servings

680
kcal/serving

Ingredients

1 kg chicken thighs, bone-in, skin removed
400 ml coconut milk
2 stalks lemongrass, bruised
4 kaffir lime leaves, torn
1 turmeric leaf, tied in a knot (optional)
2 tablespoons vegetable oil
1 tablespoon tamarind paste mixed with 2 tablespoons water
1 tablespoon sugar
Salt to taste
For the spice paste:
8 dried red chilies, soaked in warm water
6 shallots, peeled
4 cloves garlic
1 inch ginger, peeled
1 inch galangal, peeled
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground fennel

Instructions

Blend all spice paste ingredients into a smooth paste using a food processor or blender, adding a little water if needed.
Heat oil in a large heavy-bottomed pot over medium heat. Fry the spice paste until fragrant and oil separates, about 5 minutes.
Add chicken pieces and stir to coat with the paste. Cook for 5 minutes until chicken is sealed.
Pour in coconut milk, add lemongrass, kaffir lime leaves, and turmeric leaf (if using). Bring to a gentle simmer.
Cook uncovered over low heat for about 1 hour, stirring occasionally, until chicken is tender and sauce thickens.
Add tamarind water, sugar, and salt. Continue cooking for another 20-30 minutes, stirring frequently, until the sauce is very thick and almost dry, coating the chicken.
Remove lemongrass stalks, lime leaves, and turmeric leaf. Serve hot with steamed rice.

Tips

For authentic flavor, use fresh galangal and turmeric leaf if available.
Rendang tastes even better the next day as flavors meld.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.

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