Chicken Rendang

Ingredients

• 450 g Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 10 Red Chilies (seeds removed, roughly chopped)
• 6 Shallots (peeled)
• 4 Garlic Cloves (peeled)
• 2 stalks Lemongrass (white part only, thinly sliced)
• 2 cm Galangal (peeled and sliced)
• 2 cm Fresh Ginger (peeled and sliced)
• 5 Kaffir Lime Leaves (thinly sliced into strips)
• 400 ml Coconut Milk (full‑fat canned)
• 2 tbsp Kerisik (Toasted Shredded Coconut) (lightly toasted until golden)
• 4 tbsp Vegetable Oil (for frying the spice paste)
• 1 tsp Salt (or to taste)

Instructions

1. Prepare the aromatics

   Remove the seeds from the red chilies, cut them into smaller pieces. Peel and roughly chop the shallots, garlic, lemongrass, galangal and ginger.

   Time: PT10M

2. Blend the spice paste

   In batches, place the chilies, shallots, garlic, lemongrass, galangal and ginger into the blender. Blend until a smooth, fine paste forms.

   Time: PT5M

3. Heat oil

   Add 3–4 tbsp vegetable oil to a large skillet and heat over medium heat.

   Time: PT2M

   Temperature: Medium

4. Fry the spice paste

   Pour the blended paste into the hot oil. Cook, stirring frequently, until the oil separates ("pecah minyak") and the mixture turns a darker, caramel‑red colour.

   Time: PT8M

   Temperature: Medium

5. Add kerisik

   Stir in the toasted kerisik, mixing until evenly incorporated.

   Time: PT2M

   Temperature: Medium

6. Introduce the chicken

   Add the chicken pieces, tossing to coat them with the fragrant paste.

   Time: PT3M

   Temperature: Medium

7. Add coconut milk

   Pour in the coconut milk, bring the mixture to a gentle boil, then reduce to a simmer.

   Time: PT5M

   Temperature: Medium

8. Simmer and reduce

   Let the rendang simmer uncovered, stirring occasionally, until the gravy thickens and reduces, about 30 minutes.

   Time: PT30M

   Temperature: Low

9. Season and finish

   Taste and add salt as needed. Continue to simmer on low heat for another 10 minutes to let the flavors meld.

   Time: PT10M

   Temperature: Low

10. Add kaffir lime leaves

    Turn off the heat, slice the kaffir lime leaves into thin strips and stir them into the hot rendang for a final burst of fragrance.

    Time: PT2M

11. Serve

    Transfer the chicken rendang to a serving dish and enjoy with steamed rice or flatbread.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

12 g

Fat

22 g

Fiber

2 g