Chicken Rendang
Chicken Rendang is a medium Malaysian recipe that serves 4. 350 calories per serving. Recipe by Nyonya Cooking on YouTube.
Prep: 15 min | Cook: 1 hr 2 min | Total: 1 hr 32 min
Cost: $11.55 total, $2.89 per serving
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
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
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
Heat oil
Add 3–4 tbsp vegetable oil to a large skillet and heat over medium heat.
Time: PT2M
Temperature: Medium
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
Add kerisik
Stir in the toasted kerisik, mixing until evenly incorporated.
Time: PT2M
Temperature: Medium
Introduce the chicken
Add the chicken pieces, tossing to coat them with the fragrant paste.
Time: PT3M
Temperature: Medium
Add coconut milk
Pour in the coconut milk, bring the mixture to a gentle boil, then reduce to a simmer.
Time: PT5M
Temperature: Medium
Simmer and reduce
Let the rendang simmer uncovered, stirring occasionally, until the gravy thickens and reduces, about 30 minutes.
Time: PT30M
Temperature: Low
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
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
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
Dietary info: Gluten‑free, Dairy‑free, Nut‑free (except coconut)
Allergens: Coconut
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken breast, Turkey thigh
- Instead of Red Chilies: Dried red chilies (rehydrated), Thai bird’s eye chilies (use fewer)
- Instead of Shallots: Red onion
- Instead of Garlic Cloves: Garlic paste (1 tsp)
- Instead of Lemongrass: Lemon zest (1 tsp)
- Instead of Galangal: Fresh ginger (extra amount)
- Instead of Fresh Ginger: Ground ginger (¼ tsp)
- Instead of Kaffir Lime Leaves: Lime zest (1 tsp)
- Instead of Coconut Milk: Coconut cream diluted 1:1 with water
- Instead of Kerisik (Toasted Shredded Coconut): Unsweetened coconut flakes (dry‑toasted)
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Salt: Sea salt, Soy sauce (reduce other salt)
Equipment Needed
- Blender
- Sharp Knife
- Cutting Board
- Large Deep Skillet or Dutch Oven
- Wooden Spoon
- Measuring Spoons
- Timer (optional)
Critical Steps — Do Not Skip
- Frying the spice paste until the oil separates (pecah minyak).
- Adding kerisik and ensuring it is fully incorporated.
- Simmering the rendang long enough for the gravy to thicken and the flavors to develop.
Chef Tips from the Video
- Use fresh galangal and lemongrass for authentic fragrance; frozen versions lose aroma.
- Toast the kerisik just until golden; over‑toasting makes it bitter.
- For a richer texture, finish the rendang with a drizzle of extra coconut cream just before serving.
Troubleshooting
Sauce is too watery after simmering.
Continue to simmer uncovered, stirring frequently, or add a teaspoon of toasted kerisik to help absorb excess liquid.
Rendang becomes too dry or sticks to the pan.
Add a splash of water or extra coconut milk and lower the heat to prevent burning.
Dish is overly spicy.
Stir in a little coconut milk or a pinch of sugar to balance the heat, and reduce the number of chilies next time.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Blend the spice paste a day ahead and store it in the fridge; it will keep for 24 hours.
- Rendang improves in flavor after refrigeration; reheat gently over low heat.
Frequently Asked Questions
What is the cultural significance and history of Chicken Rendang in Malaysian Nyonya cuisine?
Chicken Rendang is a classic Peranakan (Nyonya) dish that blends Malay spices with Chinese cooking techniques. Historically it was a festive dish served during celebrations and communal gatherings, symbolising hospitality and the rich culinary heritage of the Straits Settlements.
What are the traditional regional variations of rendang in Malaysian cuisine?
In Malaysia, rendang varies by region: the West Coast (Perak, Selangor) favors a drier, caramelised style, while the East Coast (Kelantan) often includes more coconut milk for a saucier texture. Nyonya rendang typically incorporates kerisik and kaffir lime leaves for extra fragrance.
How is authentic Chicken Rendang traditionally served in Nyonya households?
Authentic Nyonya Chicken Rendang is served hot, spooned over steamed jasmine rice or alongside kuih (traditional sweets). It may also be presented with a side of acar (pickled vegetables) to balance the richness.
During which occasions is Chicken Rendang traditionally prepared in Malaysian culture?
Chicken Rendang is commonly prepared for Hari Raya (Eid), Chinese New Year, weddings, and family reunions. Its long‑simmered flavor makes it ideal for dishes that are cooked ahead of time and kept warm for guests.
What makes Chicken Rendang special or unique in Malaysian cuisine?
What sets Chicken Rendang apart is the combination of toasted kerisik, aromatic herbs (lemongrass, galangal, kaffir lime) and the technique of "pecah minyak" where the oil separates, creating a deep, caramelised flavour that is unlike any other curry.
What are the most common mistakes to avoid when making Chicken Rendang from the Nyonya Cooking YouTube channel?
Common pitfalls include under‑frying the spice paste (the oil won’t separate), adding too much liquid too early, and over‑cooking the kerisik which can turn bitter. Follow the video’s cue for colour change and keep the heat moderate.
Why does this Chicken Rendang recipe use kerisik instead of plain coconut milk alone?
Kerisik adds a toasted, nutty depth and helps thicken the sauce naturally, giving the rendang its characteristic rich texture. Using only coconut milk would result in a thinner, less complex gravy.
Can I make Chicken Rendang ahead of time and how should I store it?
Yes, the rendang improves after a night in the refrigerator. Store it in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat gently over low heat, adding a splash of coconut milk if needed.
What texture and appearance should I look for when the Chicken Rendang is done?
The sauce should be thick, glossy and coat the chicken pieces without pooling. The colour is a deep, caramel‑red and the oil will have visibly separated, indicating the "pecah minyak" stage.
What does the YouTube channel Nyonya Cooking specialize in?
The YouTube channel Nyonya Cooking specializes in authentic Peranakan (Nyonya) recipes, showcasing traditional Malaysian‑Chinese fusion dishes with step‑by‑step tutorials and cultural background.
How does the YouTube channel Nyonya Cooking's approach to Malaysian cuisine differ from other cooking channels?
Nyonya Cooking focuses on preserving heritage techniques, such as using kerisik and the "pecah minyak" method, while many other channels simplify or westernise the recipes. The channel also provides detailed explanations of ingredient origins and cultural context.
Last updated: September 2, 2026
