Chicken Rendang/Rendang Recipe/Dry Curry with Nasi Kunyit/Yellow Glutinous Rice/Turmeric Rice
Chicken Rendang/Rendang Recipe/Dry Curry with Nasi Kunyit/Yellow Glutinous Rice/Turmeric Rice is a medium Singaporean recipe that serves 6. 460 calories per serving. Recipe by Monica's Singapore Kitchen on YouTube.
Prep: 20 min | Cook: 1 hr 10 min | Total: 1 hr 45 min
Cost: $29.55 total, $4.93 per serving
Ingredients
- 10 pieces Red Chili Peppers (roughly chopped)
- 5 pieces Shallots (roughly chopped)
- 0.5 cup Water (for first blend)
- 6 pieces Candlenuts (also called gangal)
- 30 g Fresh Ginger (peeled and roughly chopped)
- 4 pieces Garlic Cloves (peeled)
- 2 stalks Lemongrass (white parts) (white parts only, roughly chopped)
- 30 g Fresh Turmeric (peeled and roughly chopped)
- 1 large Onion (roughly chopped)
- 1 tsp Chili Powder
- 1.5 cup Water (added gradually during second blend)
- 2 stalks Lemongrass stalks (bruised to release aroma)
- 5 leaves Kaffir Lime Leaves (bruised)
- 1 leaf Turmeric Leaf (torn into shreds)
- 2 kg Chicken Pieces (pre‑cut, bone‑in or boneless)
- 2.5 cup Water (to simmer chicken (adjust if needed))
- 1 cup Coconut Milk (full‑fat for richness)
- 2 tbsp KC Paste (Toasted Grated Coconut) (store‑bought or homemade)
- 2 tsp Salt
- 1 tbsp Tamarind Paste
- 1 tbsp Brown Sugar
- 2 cup Glutinous (Sticky) Rice (soaked 2 hours, then drained)
- 1 cup Coconut Milk (for rice) (full‑fat)
- 1 tsp Turmeric Powder
- 1 tsp White Peppercorns (ground)
- 2 pieces Pandan Leaves (Bandan) (knotted, removed before serving)
- 2 cup Water (for rice)
- 1 leaf Turmeric Leaf (for garnish) (thinly sliced)
Instructions
Blend First Spice Batch
Add roughly chopped red chilies, shallots and 0.5 cup water into the blender. Blend until a fine, smooth paste forms.
Time: PT5M
Blend Second Spice Batch
Add candlenuts, ginger, garlic, white lemongrass, fresh turmeric, onion, chili powder and gradually add 1.5 cups water. Blend until very fine and creamy.
Time: PT5M
Combine Spice Pastes
Transfer both blended pastes into a large bowl and mix together to form a uniform spice mixture.
Time: PT2M
Fry the Spice Paste
Heat 1 cup of oil in a large pot over medium heat. Add the combined spice paste, stirring constantly. Fry for about 10 minutes until the paste darkens, the water evaporates, and oil separates from the mixture.
Time: PT10M
Temperature: Medium
Add Aromatics
Add bruised lemongrass stalks, kaffir lime leaves, and torn turmeric leaf to the pot. Stir for 1 minute to release their fragrance.
Time: PT1M
Temperature: Medium
Incorporate Chicken
Add the 2 kg of chicken pieces to the pot. Toss well so each piece is coated with the spice paste.
Time: PT3M
Temperature: Medium
Simmer Chicken
Pour in 2.5 cups of water, stir, then cover and simmer over medium heat for 20 minutes, stirring occasionally.
Time: PT20M
Temperature: Medium
Add Coconut Milk and KC Paste
Stir in 1 cup coconut milk, 2 tbsp KC paste, 2 tsp salt, 1 tbsp tamarind paste, and 1 tbsp brown sugar. Mix well.
Time: PT2M
Final Simmer
Cover the pot and cook for another 10 minutes, stirring occasionally, until the chicken is tender and the sauce is thick.
Time: PT10M
Temperature: Medium
Skim Excess Oil
Remove the lid and use a ladle or spoon to skim off about 1 cup of excess oil that has separated.
Time: PT2M
Prepare Yellow Glutinous Rice (Passive Soak)
Rinse 2 cups glutinous rice, then soak in water for 2 hours. Drain before cooking.
Time: PT2H
Cook Yellow Glutinous Rice
In the rice cooker, combine drained rice, 1 cup coconut milk, 1 tsp turmeric powder, a pinch of salt, a pinch of ground white pepper, 2 cups water, and the knotted pandan leaves. Stir, then start the rice cooker.
Time: PT25M
Garnish Rice
When the rice is done, remove the pandan leaves, fluff the rice, and top with thin slivers of turmeric leaf.
Time: PT3M
Serve
Plate the chicken renang alongside the yellow glutinous rice. Optionally garnish the chicken with fresh cilantro.
Time: PT2M
Nutrition Facts
- Calories
- 460
- Protein
- 30 g
- Carbohydrates
- 22 g
- Fat
- 28 g
- Fiber
- 2 g
Dietary info: Gluten‑Free, Dairy‑Free, Keto‑Friendly (moderate carbs)
Allergens: Coconut, Tree nuts (candlenuts)
Ingredient Substitutions
- Instead of Red Chili Peppers: Dried red chilies, Thai bird's eye chilies
- Instead of Shallots: Red onions
- Instead of Candlenuts: Macadamia nuts, Pine nuts
- Instead of Fresh Ginger: Ground ginger
- Instead of Garlic Cloves: Garlic paste
- Instead of Lemongrass (white parts): Lemongrass paste
- Instead of Fresh Turmeric: Turmeric powder (use less)
- Instead of Onion: Shallots
- Instead of Chili Powder: Paprika, Cayenne pepper
- Instead of Kaffir Lime Leaves: Lime zest
- Instead of Turmeric Leaf: Extra turmeric powder
- Instead of Chicken Pieces: Chicken thighs, Chicken drumsticks
- Instead of Coconut Milk: Coconut cream (use less)
- Instead of KC Paste (Toasted Grated Coconut): Unsweetened toasted coconut flakes
- Instead of Salt: Sea salt
- Instead of Tamarind Paste: Lime juice, Tamarind concentrate (diluted)
- Instead of Brown Sugar: Palm sugar, Jaggery
- Instead of Glutinous (Sticky) Rice: Short‑grain rice (different texture)
- Instead of Coconut Milk (for rice): Coconut cream (diluted)
- Instead of Turmeric Powder: Fresh turmeric (more)
- Instead of White Peppercorns: Black pepper
- Instead of Pandan Leaves (Bandan): Vanilla extract (flavor)
- Instead of Turmeric Leaf (for garnish): Fresh turmeric strips
Equipment Needed
- Blender
- Large Pot or Wok
- Rice Cooker
- Knife
- Cutting Board
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
- Ladle
- Bowl (for skimming oil)
- Grater (for coconut, optional) (optional)
Critical Steps — Do Not Skip
- Fry the spice paste until oil separates (dry curry texture).
- Simmer chicken with just enough water to avoid a soupy consistency.
- Skim excess oil before serving to keep the dish rich but not greasy.
- Soak glutinous rice for at least 2 hours for proper stickiness.
- Cook rice with coconut milk and turmeric for the signature yellow color.
Chef Tips from the Video
- Use fresh lemongrass and kaffir lime leaves for authentic aroma; dried versions lose potency.
- Toast grated coconut lightly before grinding into KC paste for deeper flavor.
- Bruise the turmeric leaf before slicing to make it pliable and easier to cut thin ribbons.
- If you prefer less heat, remove the seeds from the red chilies before blending.
Troubleshooting
Paste is too watery after blending.
Add a few more red chilies or a small amount of toasted coconut to thicken; blend again.
Curry ends up soupy.
Increase frying time of the spice paste until more oil separates, or reduce added water during simmering.
Rice is too dry or undercooked.
Check that the rice was soaked long enough; add an extra ¼ cup water and let it steam for 5 minutes.
Oil does not separate clearly.
Raise the heat slightly and continue frying; the oil will eventually surface.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze portions for up to 2 months; thaw overnight in fridge before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Blend the spice pastes a day ahead and store in the fridge; they keep for 2‑3 days.
- The chicken renang can be fully cooked, cooled, and refrigerated; reheat gently on low heat.
- Yellow glutinous rice can be cooked a few hours ahead and kept warm in the rice cooker.
Frequently Asked Questions
What is the cultural significance and history of Chicken Renang in Singaporean cuisine?
Chicken Renang, a dry‑curry version of the classic Malay rendang, is a beloved comfort food in Singapore. It reflects the Peranakan tradition of slow‑cooked, coconut‑rich dishes that are served during festivals, weddings, and family gatherings, symbolising prosperity and togetherness.
What are the traditional regional variations of Chicken Renang within Singaporean and Malay cuisine?
In Singapore, some families use chicken while others prefer beef; the spice blend may vary with the addition of galangal or belacan (shrimp paste). In neighboring Malaysia, the dish often includes more tamarind and a longer cooking time, resulting in an even drier texture.
How is Chicken Renang authentically served in Singapore during festive occasions?
During weddings, full‑moon celebrations and Hari Raya, Chicken Renang is traditionally paired with yellow glutinous rice, which is coloured with turmeric and cooked with pandan leaves. The bright yellow rice symbolizes wealth and good fortune.
What other Singaporean dishes pair well with Chicken Renang?
Chicken Renang pairs beautifully with side dishes such as acar (pickled vegetables), sambal kangkung, and a simple cucumber salad. It also goes well with prata or roti canai for a more indulgent meal.
What makes Chicken Renang special compared to regular chicken curry in Singaporean cuisine?
Unlike a typical saucy chicken curry, Chicken Renang is a dry curry where the spices are fried until the oil separates, giving a deep, caramelised flavor and a coating rather than a broth. The addition of KC paste and toasted coconut adds a unique nutty aroma.
What are the most common mistakes to avoid when making Chicken Renang at home?
Common errors include under‑frying the spice paste (resulting in a raw taste), adding too much water (making it soupy), and not skimming the excess oil, which can make the dish greasy. Follow the frying time until the oil visibly separates for best results.
Why does this Chicken Renang recipe use a two‑batch blending method instead of a single blend?
Blending in two batches keeps the paste thick and prevents the motor from overheating. The first batch creates a base, while the second batch adds aromatics and additional water gradually, ensuring a smooth, creamy consistency.
Can I make Chicken Renang ahead of time and how should I store it?
Yes, the chicken renang can be cooked fully, cooled, and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water if it looks too dry.
What texture and appearance should I look for when the Chicken Renang is done?
The chicken should be tender, and the sauce should be thick and glossy with oil visibly separated on top. The pieces should be well‑coated, not swimming in liquid.
What does the YouTube channel Monica's Singapore Kitchen specialize in?
Monica's Singapore Kitchen focuses on authentic Singaporean and Peranakan home cooking, offering step‑by‑step tutorials of classic dishes, festive recipes, and modern twists that are approachable for home cooks worldwide.
How does the YouTube channel Monica's Singapore Kitchen's approach to Singaporean cooking differ from other Asian cooking channels?
Monica emphasizes practical home‑cooking tips, uses readily available supermarket ingredients, and often demonstrates how to adapt traditional recipes for busy lifestyles, whereas many other channels focus on restaurant‑style plating or exotic ingredients.
Last updated: September 3, 2026
