Chicken Rendang – Tender Chicken in a Spicy, Chilli, Coconut Sauce

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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