Chicken rendang

Ingredients

• 1.2 kg Chicken Thighs, bone‑in, skinless (cut into bite‑size pieces)
• 2 stalks Lemongrass (large stalks, outer tough layer removed, bruised)
• 2 inches Galangal (young galangal preferred, sliced)
• 2 inches Fresh Ginger (peeled and roughly chopped)
• 2 inches Fresh Turmeric (peeled, sliced; can substitute with 1 tsp ground turmeric)
• 5 leaves Kaffir Lime Leaves (thinly sliced)
• 1 Red Chili (fresh) (seeded, roughly chopped)
• 2 Dried Red Chilies (soaked in hot water, seeds removed, broken in half)
• 6 French Shallots (peeled)
• 5 cloves Garlic (peeled)
• 400 ml Coconut Milk (1 can, full‑fat)
• 100 ml Coconut Cream (adds richness at the end)
• 2 tablespoons Dark Soy Sauce (Kecap Manis) (sweet, thick soy sauce for color and caramelization)
• 1 tablespoon Palm Sugar (or brown sugar if unavailable)
• 0.5 teaspoon Salt
• 3 tablespoons Desiccated Coconut (toasted until light golden brown)
• 3 tablespoons Cooking Oil (vegetable or neutral oil for frying the paste)
• 120 ml Water (from soaking dried chilies, plus extra if needed)

Instructions

1. Prepare Aromatics

   Trim the outer tough layer off the lemongrass, bruise it with the back of a knife, and set aside. Peel and roughly chop the ginger, turmeric, and galangal. Slice the kaffir lime leaves thinly. Peel the garlic and shallots. Seed and roughly chop the fresh red chili. Soak the dried chilies in hot water for 5 minutes, then remove seeds and break in half.

   Time: PT10M

2. Make Spice Paste

   Using a mortar and pestle, pound the dried chilies, fresh red chili, garlic, and shallots into a coarse paste. Add the chopped ginger, turmeric, galangal, and lemongrass, continuing to pound until the mixture is smooth and fragrant.

   Time: PT10M

3. Fry the Paste

   Heat 3 tbsp cooking oil in the large pot over medium‑high heat. Test the oil by dropping a pinch of the paste; it should sizzle immediately. Add the entire spice paste, stir quickly, and fry for 3‑4 minutes until aromatic and the raw smell disappears.

   Time: PT5M

   Temperature: Medium

4. Add Chicken and Liquids

   Add the chicken pieces to the pot, stirring to coat them in the paste. Pour in 2 tbsp dark soy sauce, 1 tbsp palm sugar, and a splash of the chili‑soaking water (about 2‑3 tbsp). Stir, then add the coconut milk and the remaining chili water (up to 120 ml total). Bring to a gentle boil.

   Time: PT5M

   Temperature: Medium

5. Simmer Until Sauce Reduces

   Reduce heat to medium‑low, add the sliced kaffir lime leaves, and let the rendang simmer uncovered for 20‑30 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens and clings to the meat.

   Time: PT30M

   Temperature: Medium‑Low

6. Toast Desiccated Coconut

   While the rendang simmers, heat a dry skillet over medium heat. Add 3 tbsp desiccated coconut and toast, stirring constantly, until it turns light golden brown and fragrant (about 2‑3 minutes). Transfer to a bowl to stop cooking.

   Time: PT3M

   Temperature: Medium

7. Finish the Rendang

   When the sauce has thickened and the chicken is tender, stir in the toasted desiccated coconut and 100 ml coconut cream. Adjust seasoning with extra palm sugar or salt if needed. Cook for another 2‑3 minutes until everything is well combined and glossy.

   Time: PT5M

   Temperature: Medium

8. Serve

   Remove from heat and let rest for 5 minutes. Serve hot with Nyonya fried rice or plain steamed rice.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Thighs, bone‑in, skinless: Chicken drumsticks, Chicken breast (shorter cooking time)
• Instead of Lemongrass: Lemongrass paste (1 tsp)
• Instead of Galangal: Fresh ginger (less aromatic)
• Instead of Fresh Ginger: Ground ginger (1 tsp)
• Instead of Fresh Turmeric: Ground turmeric
• Instead of Kaffir Lime Leaves: Lime zest (1 tsp)
• Instead of Red Chili (fresh): Thai bird’s eye chili (1)
• Instead of Dried Red Chilies: Smoked paprika (1 tsp)
• Instead of French Shallots: Regular shallots, small onions
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Coconut Milk: Full‑fat coconut cream diluted 1:1 with water
• Instead of Coconut Cream: Extra coconut milk
• Instead of Dark Soy Sauce (Kecap Manis): Regular soy sauce + brown sugar
• Instead of Palm Sugar: Brown sugar
• Instead of Desiccated Coconut: Shredded coconut (dry)
• Instead of Cooking Oil: Coconut oil, peanut oil

Equipment Needed

• Mortar and Pestle
• Large Pot or Dutch Oven
• Frying Pan (optional)
• Wooden Spoon or Spatula
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Bowl (optional)

Critical Steps — Do Not Skip

• Pounding the spice ingredients in a mortar and pestle to release essential oils.
• Ensuring the oil is hot enough before adding the paste to avoid a raw taste.
• Simmering until the sauce reduces and clings to the chicken – this creates the signature dry rendang texture.
• Toasting desiccated coconut just until golden to add texture without bitterness.

Chef Tips from the Video

• Use a young, tender galangal for a sweeter aroma; older roots can be fibrous.
• Bruising lemongrass releases its citrus oils more effectively than chopping.
• Dark soy sauce (kecap manis) provides both color and a subtle caramel sweetness.
• Allow the finished rendang to rest off the heat; this helps the flavors meld.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑sized bags for up to 1 month; thaw in refrigerator before reheating.

Room temperature: Not recommended; the dish contains perishable meat and coconut milk.

Make-Ahead Tips

• Prepare the spice paste a day ahead and store in the fridge; flavors will deepen.
• Rendang tastes better the next day as the sauce further infuses the meat.
• Portion and freeze cooked rendang for quick meals; reheat gently on low heat.

Frequently Asked Questions