Chicken Rendang - How to cook in 4 easy steps

Ingredients

• 1.5 kg Chicken Thighs (bone‑in, skin‑on, cut into large pieces)
• 1 tsp Salt (for seasoning the chicken)
• 30 g Fresh Ginger (peeled and cut into small pieces)
• 30 g Galangal (peeled and cut into small pieces (also called blue ginger))
• 2 stalks Lemongrass (white part only, cut into 2‑inch pieces)
• 10 g Dried Red Chilies (stem removed, seeds mostly removed, rehydrated in hot water)
• 2 pieces Fresh Red Chili (seeds removed, cut into pieces)
• 2 tbsp Water (for blending) (helps the food processor blend the paste smoothly)
• 1 cup Shredded Coconut (unsweetened, for making kerisik)
• 2 tbsp Cooking Oil (neutral oil such as vegetable or canola; a little extra for toasting coconut)
• 1 cup Coconut Milk (full‑fat for richness)
• 1 piece Cinnamon Stick
• 2 pieces Star Anise
• 2 pieces Cardamom Pods
• 3 pieces Cloves
• 1 tbsp Palm Sugar (or brown sugar if unavailable)
• ½ tsp Black Pepper (freshly ground)
• 1 piece Turmeric Leaf (tied in a knot or torn)
• 2 pieces Kaffir Lime Leaf (optional, adds citrus aroma)
• 1 tbsp Assam Keping Extract (sour tamarind‑like flavor; substitute with tamarind juice)

Instructions

1. Season the Chicken

   Pat the chicken pieces dry, sprinkle with 1 tsp salt, and toss to coat evenly. Set aside while you prepare the aromatics.

   Time: PT5M

2. Prep Aromatics

   Cut ginger, galangal, lemongrass, fresh red chili, and dried chilies (stem removed) into small pieces. Remove as many seeds from the fresh chili as possible.

   Time: PT10M

3. Rehydrate Dried Chilies

   Place the dried chilies in a pot of boiling water and simmer for 12 minutes until softened.

   Time: PT12M

   Temperature: 100°C

4. Blend Rendang Paste

   Drain the rehydrated chilies and add them to the food processor together with the fresh chili, ginger, galangal, lemongrass, and 2 tbsp water. Blend for 5 minutes until a completely smooth paste forms.

   Time: PT5M

5. Toast Shredded Coconut (Kerisik)

   Heat 1 tbsp oil in a frying pan over medium heat. Add the shredded coconut and stir continuously for about 5 minutes until it turns golden brown and fragrant.

   Time: PT5M

   Temperature: 150°C

6. Optional: Fine‑Blend Kerisik

   Transfer the toasted coconut to the food processor and pulse for 2 minutes for a finer texture.

   Time: PT2M

7. Saute the Rendang Paste

   In the same pan, add the remaining 1 tbsp oil and heat over medium heat. Add the blended paste and sauté for 5 minutes, stirring frequently, until the mixture becomes aromatic and the moisture evaporates, darkening the color.

   Time: PT5M

   Temperature: 150°C

8. Add Chicken and Coconut Milk

   Nestle the seasoned chicken pieces into the pan, pour in 1 cup coconut milk, and stir to combine. Bring to a gentle boil, then reduce to low heat.

   Time: PT2M

9. Add Whole Spices and Sweetener

   Add the cinnamon stick, star anise, cardamom pods, cloves, 1 tbsp palm sugar (or brown sugar), and ½ tsp black pepper. Stir well.

   Time: PT2M

10. Add Aromatic Leaves

    Tuck the turmeric leaf (and optional kaffir lime leaves) into the sauce.

    Time: PT1M

11. Simmer the Rendang

    Cover the pan partially and let the chicken simmer on low heat for 25 minutes, stirring occasionally. If the sauce looks too thick, add a splash of water.

    Time: PT25M

    Temperature: 90°C

12. Finish with Assam Keping and Kerisik

    Stir in 1 tbsp Assam keping extract (or tamarind juice) and the toasted kerisik. Cook uncovered for another 10 minutes on low heat, allowing the gravy to thicken and the oil to separate.

    Time: PT10M

    Temperature: 90°C

13. Serve

    Remove the whole spices and leaves. Transfer the chicken rendang to a serving dish and enjoy with steamed rice.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

10 g

Fat

30 g

Fiber

2 g