Chicken Rendang – Tender Chicken in a Spicy, Chilli, Coconut Sauce
Chicken Rendang – Tender Chicken in a Spicy, Chilli, Coconut Sauce is a medium Indonesian recipe that serves 4. 350 calories per serving. Recipe by School of Wok on YouTube.
Prep: 45 min | Cook: 35 min | Total: 1 hr 35 min
Cost: $24.40 total, $6.10 per serving
Ingredients
- 1.5 kg Chicken Thighs and Drumsticks (bone‑in, skin on for best flavor)
- 2 stalks Lemongrass (white part only, finely sliced)
- 5 Shallots (peeled and roughly chopped)
- ½ medium Red Onion (if onions are large, use half; peeled and chopped)
- 6 Red Chilies (soaked overnight, seeds removed for less heat if desired)
- 2 cm Fresh Turmeric (peeled and sliced)
- 3 cloves Garlic (peeled)
- 2 cm Galangal (peeled and sliced)
- 1 Cinnamon Stick (Cassia Bark) (broken into pieces)
- 6 Kaffir Lime Leaves (2 for cooking, 4 for garnish; ribs removed before slicing)
- 400 ml Coconut Milk (full‑fat for richness)
- 2 tbsp Desiccated Coconut (toasted until golden brown)
- 1 tbsp Palm Sugar (Gula Jawa) (grated or broken into small pieces)
- 1 tbsp Tamarind Paste (adjust to taste for sourness)
- 4 tbsp Vegetable Oil (neutral oil with high smoke point)
- to taste Salt
Instructions
Prepare Aromatics
Trim the white part of the lemongrass and slice thinly. Peel and roughly chop the shallots, red onion, garlic, galangal, and turmeric. Soak the red chilies in warm water overnight, then drain and roughly chop.
Time: PT15M
Make the Ruma Paste
Using a mortar and pestle, first pound the lemongrass until broken down, then add the shallots and continue pounding. Add the galangal and garlic, pound again, and finally add turmeric and chilies. Pound until you obtain a smooth, juicy paste.
Time: PT15M
Toast Desiccated Coconut
Heat a small skillet over medium heat, add the desiccated coconut and stir constantly until golden brown and fragrant. Transfer to a bowl to cool.
Time: PT5M
Temperature: Medium
Prepare Kaffir Lime Leaves for Garnish
Remove the central rib from each leaf, roll the leaf like a cigar, then slice thinly. Set aside for later garnish.
Time: PT5M
Sauté the Paste
Add 4 tbsp oil to the wok, heat over medium heat, then add the cinnamon stick. When the oil shimmers, stir‑in the ruma paste. Cook, stirring constantly, until the paste darkens, the oil separates, and a fragrant aroma develops (about 5 minutes).
Time: PT5M
Temperature: Medium
Add Chicken and Coconut Milk
Add the chicken pieces to the wok, coating them thoroughly with the paste. Toss in 2 kaffir lime leaves, then pour in the coconut milk and season with salt. Bring to a gentle simmer.
Time: PT2M
Temperature: Medium
Simmer the Chicken
Cover partially and let the chicken cook for about 25 minutes, stirring occasionally, until the meat is tender and the sauce has reduced slightly.
Time: PT25M
Temperature: Medium
Finish the Sauce
Stir in the toasted coconut, grated palm sugar, and tamarind paste. Cook for another 5 minutes, adjusting salt if needed, until the palm sugar dissolves and the sauce attains a glossy, reddish‑brown sheen.
Time: PT5M
Temperature: Medium
Plate and Garnish
Serve the chicken over steamed rice, spoon generous sauce over the top, and scatter the sliced kaffir lime leaves for aroma and color.
Time: PT3M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 12 g
- Fat
- 22 g
- Fiber
- 2 g
Dietary info: Gluten-Free, Dairy-Free, Paleo-Friendly
Allergens: Coconut
Ingredient Substitutions
- Instead of Chicken Thighs and Drumsticks: boneless chicken thighs, chicken breast (will be less juicy)
- Instead of Lemongrass: lemongrass paste (1 tsp)
- Instead of Shallots: red onion (½ medium)
- Instead of Red Onion: shallots
- Instead of Red Chilies: bird’s eye chilies (adjust quantity)
- Instead of Fresh Turmeric: ground turmeric (½ tsp)
- Instead of Garlic: garlic paste (½ tsp)
- Instead of Galangal: ginger (½ tsp)
- Instead of Cinnamon Stick (Cassia Bark): ground cinnamon (¼ tsp)
- Instead of Kaffir Lime Leaves: lime zest (1 tsp)
- Instead of Coconut Milk: canned coconut cream diluted 1:1 with water
- Instead of Desiccated Coconut: unsweetened coconut flakes
- Instead of Palm Sugar (Gula Jawa): brown sugar (1 tbsp)
- Instead of Tamarind Paste: lime juice (1 tsp)
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Salt: sea salt
Equipment Needed
- Mortar and Pestle
- Wok or Large Heavy‑Bottomed Pan
- Chef’s Knife
- Cutting Board
- Measuring Spoons
- Spatula or Wooden Spoon
- Small Bowl
- Grater (for palm sugar) (optional)
Critical Steps — Do Not Skip
- Achieving a smooth ruma paste by pounding ingredients in the correct order.
- Cooking the paste until the oil separates and the color deepens.
- Simmering the chicken long enough for it to become fall‑apart tender without over‑cooking.
Chef Tips from the Video
- Use fresh galangal for authentic flavor; ginger is a decent substitute but will change the profile.
- Add a small piece of tamarind leaf during simmering for extra citrus notes (optional).
- For extra richness, finish with a drizzle of coconut cream just before plating.
Troubleshooting
Paste is gritty instead of smooth.
Continue pounding longer or transfer to a food processor for a few seconds; add a splash of oil to help blend.
Sauce is too thin after simmering.
Uncover the wok and simmer an additional 5‑10 minutes to reduce, or stir in a teaspoon of cornstarch slurry.
Chicken is not tender.
Increase simmer time by 5‑10 minutes, ensuring the heat stays low to avoid drying out the meat.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 1 month; thaw before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- The ruma paste can be prepared 1‑2 days ahead and stored in the fridge.
- Toast the desiccated coconut in advance; keep it in an airtight jar.
Frequently Asked Questions
What is the cultural significance and history of Chicken Renang in Indonesian, Malaysian, and Singaporean cuisine?
Chicken Renang, also known as Renang Aam, is a regional variation of the classic Rendang that incorporates coconut milk, toasted coconut, palm sugar and tamarind, giving it a sweeter and slightly sour profile. It is traditionally served during festive gatherings and family meals across Indonesia, Malaysia and Singapore, reflecting the region’s love for rich, aromatic coconut‑based dishes.
What are the traditional regional variations of Chicken Renang in Indonesian cuisine?
In West Sumatra, Renang may be spicier and use less tamarind, while in Java the sauce is often sweeter with more palm sugar. Some Malaysian versions add lemongrass‑infused broth, and Singaporean cooks sometimes finish with a splash of coconut cream for extra silkiness.
How is Chicken Renang traditionally served in Indonesia?
It is typically served hot over steamed white rice, accompanied by fresh cucumber slices or a simple ulam (herb salad). The dish is presented with a generous drizzle of the reddish‑brown sauce and garnished with sliced kaffir lime leaves for aroma.
During which celebrations is Chicken Renang commonly prepared in Malaysian culture?
Chicken Renang is a popular choice for Hari Raya (Eid al‑Fitr), wedding feasts, and birthday celebrations in Malaysia, where its rich flavor symbolizes prosperity and togetherness.
What authentic ingredients are essential for Chicken Renang versus acceptable substitutes?
Key authentic ingredients include fresh lemongrass, galangal, kaffir lime leaves, palm sugar (Gula Jawa), and full‑fat coconut milk. Substitutes such as ginger for galangal, brown sugar for palm sugar, or canned coconut cream diluted with water can be used, but they will slightly alter the traditional taste.
What other Indonesian dishes pair well with Chicken Renang?
Chicken Renang pairs beautifully with nasi putih (steamed rice), ulam (herb salad), acar (pickled vegetables), and a side of sambal terasi for extra heat. A light cucumber‑lime salad helps balance the richness of the sauce.
What are the most common mistakes to avoid when making Chicken Renang at home?
Common errors include under‑pounding the ruma paste (resulting in a gritty texture), cooking the paste at too high a heat (causing burnt flavors), and not simmering the chicken long enough, which prevents the meat from becoming fall‑apart tender.
Why does this Chicken Renang recipe use a mortar and pestle instead of a food processor?
Pounding the ingredients releases essential essential oils, especially from lemongrass and galangal, creating a smoother, more aromatic paste. A mortar and pestle also allows the cook to control texture and avoid overheating the spices.
Can I make Chicken Renang ahead of time and how should I store it?
Yes, the dish improves after a few hours as flavors meld. Cool it to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of coconut milk if the sauce thickens too much.
What texture and appearance should I look for when the Chicken Renang is done?
The chicken should be fork‑tender and falling off the bone, while the sauce should be thick, glossy, and have a deep reddish‑brown hue with a visible sheen of oil separating slightly. Toasted coconut bits should be visible throughout the sauce.
What does the YouTube channel School of Wok specialize in?
The YouTube channel School of Wok specializes in authentic Asian street‑food and home‑cooking techniques, focusing on wok‑centric recipes, traditional spice pastes, and detailed step‑by‑step tutorials for Southeast Asian cuisines.
How does the YouTube channel School of Wok's approach to Indonesian cooking differ from other cooking channels?
School of Wok emphasizes hands‑on techniques like mortar‑and‑pestle paste making, proper ingredient sequencing, and cultural storytelling, whereas many other channels rely on shortcuts or pre‑made pastes. This channel aims to preserve authentic flavors while making them accessible to home cooks.
Last updated: September 2, 2026
