Spicy Chicken Rendang recipe

Ingredients

• 5 pieces Fresh Red Chilies (seeded and roughly chopped)
• 5 pieces Dried Red Chilies (soaked in boiling water for 10 minutes, then drained)
• 4 pieces Shallots (peeled and roughly chopped)
• 4 pieces Garlic Cloves (peeled)
• 2 stalks Lemongrass Stalks (white part only, finely sliced)
• 1 inch Ginger (peeled and chopped)
• 1 inch Galangal (Blue Ginger) (peeled and chopped; can substitute equal amount ginger)
• 1 tsp Garam Masala (store‑bought blend; replaces fennel, cumin, coriander)
• 1 tsp Turmeric Powder (ground; fresh turmeric can be used)
• 0.5 cup Water (for blending) (helps create a smooth paste)
• 1 kg Chicken Thighs (bone‑in, skinless) (cut into bite‑size pieces)
• 2 tbsp Coconut Butter (Karisik) (solid coconut butter, adds nutty texture)
• 200 g Coconut Cream (can substitute with full‑fat coconut milk)
• 2 tbsp Vegetable Oil (for sautéing)
• 1 tsp Salt
• 1 tsp Sugar (balances heat)
• 0.5 cup Water (additional) (added at the end for a slightly saucy finish)

Instructions

1. Prepare Dried Chilies

   Place dried chilies in a bowl, pour boiling water over them, and let soak for 10 minutes. Drain and set aside.

   Time: PT10M

2. Make Spice Paste

   Combine fresh chilies, soaked dried chilies, shallots, garlic, sliced lemongrass, chopped ginger, chopped galangal, garam masala, turmeric powder, and 0.5 cup water in a blender. Blend until smooth.

   Time: PT5M

3. Sauté Spice Base

   Heat vegetable oil in a large pan over low heat. Add the blended spice paste and sauté, stirring frequently, until most of the added water evaporates and the paste looks dry (about 5 minutes).

   Time: PT5M

   Temperature: Low heat

4. Add Chicken

   Add the chicken pieces to the pan, stirring to coat them evenly with the spice paste. Cook for 5 minutes until the chicken starts to turn opaque.

   Time: PT5M

   Temperature: Medium heat

5. Incorporate Coconut Cream

   Pour in the coconut cream (or coconut milk) and stir. Increase heat to bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: Medium‑high heat

6. Simmer

   Reduce heat to low, cover partially, and let the rendang simmer for 30 minutes, stirring occasionally. Halfway through, check the liquid level; if it looks too dry, add 1 cup of water.

   Time: PT30M

   Temperature: Low heat

7. Finish with Coconut Butter and Seasonings

   Stir in the coconut butter, salt, sugar, and an additional 0.5 cup water for a slightly saucy finish. Cook for another 5 minutes until the butter melts and the sauce coats the chicken.

   Time: PT5M

   Temperature: Low heat

8. Rest and Serve

   Remove the pan from heat and let the rendang rest for 5 minutes before serving. Serve hot over steamed rice or with flatbread.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh Red Chilies: Red chili paste (2 tbsp)
• Instead of Dried Red Chilies: Additional fresh chilies, chili powder (1 tsp)
• Instead of Shallots: Yellow onion (1/2 cup)
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Lemongrass Stalks: Lemongrass paste (1 tsp)
• Instead of Ginger: Ground ginger (1/2 tsp)
• Instead of Galangal (Blue Ginger): Extra ginger
• Instead of Garam Masala: Cumin + coriander + fennel (1/2 tsp each)
• Instead of Turmeric Powder: Fresh turmeric (1 tsp grated)
• Instead of Chicken Thighs (bone‑in, skinless): Chicken breast (1 kg)
• Instead of Coconut Butter (Karisik): Toasted coconut flakes (2 tbsp)
• Instead of Coconut Cream: Coconut milk (200 ml)
• Instead of Vegetable Oil: Canola oil, peanut oil
• Instead of Sugar: Palm sugar (1 tsp)

Equipment Needed

• Blender
• Knife
• Cutting Board
• Large Heavy‑Bottomed Pan or Dutch Oven
• Measuring Cups
• Wooden Spoon or Spatula
• Fine Mesh Sieve (optional)

Critical Steps — Do Not Skip

• Soaking dried chilies properly ensures they rehydrate and blend smoothly.
• Blending all aromatics into a fine paste is essential for the authentic texture.
• Sautéing the paste until dry prevents a watery sauce later.
• Simmering long enough allows the chicken to become tender and the sauce to thicken.
• Adding coconut butter at the end gives the signature nutty flavor and gritty texture.

Chef Tips from the Video

• Toast the lemongrass stalks briefly before chopping to release extra aroma.
• Use bone‑in chicken for deeper flavor; remove bones before serving if desired.
• A splash of tamarind paste can add a subtle tang without altering the classic profile.

Troubleshooting

Storage

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

Freezer: Freeze in a freezer‑safe bag for up to 1 month; thaw before reheating.

Room temperature: Not recommended; keep refrigerated.

Make-Ahead Tips

• Prepare the spice paste up to 2 days ahead and store in the fridge.
• Cooked rendang freezes well; portion and freeze for future meals.
• Reheat gently over low heat to prevent the coconut butter from separating.

Frequently Asked Questions