Chicken Rendang - How to cook in 4 easy steps
Chicken Rendang - How to cook in 4 easy steps is a medium Malaysian recipe that serves 4. 450 calories per serving. Recipe by Taste of Asian Food on YouTube.
Prep: 22 min | Cook: 1 hr 2 min | Total: 1 hr 39 min
Cost: $16.54 total, $4.14 per serving
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
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
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
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
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
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
Optional: Fine‑Blend Kerisik
Transfer the toasted coconut to the food processor and pulse for 2 minutes for a finer texture.
Time: PT2M
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
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
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
Add Aromatic Leaves
Tuck the turmeric leaf (and optional kaffir lime leaves) into the sauce.
Time: PT1M
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
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
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
Dietary info: Gluten-Free, Dairy-Free, Paleo-Friendly
Allergens: Coconut
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken Drumsticks, Chicken Leg Quarters
- Instead of Salt: Sea Salt, Kosher Salt
- Instead of Fresh Ginger: Ground ginger (use 1 tsp)
- Instead of Galangal: Additional ginger, Lemongrass (extra)
- Instead of Lemongrass: Lemon zest (1 tsp)
- Instead of Dried Red Chilies: Dried Kashmiri chilies, Paprika (for color only)
- Instead of Fresh Red Chili: Thai bird’s eye chili, Serrano pepper
- Instead of Shredded Coconut: Unsweetened coconut flakes
- Instead of Cooking Oil: Coconut oil, Peanut oil
- Instead of Coconut Milk: Coconut cream diluted 1:1 with water
- Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
- Instead of Star Anise: Five‑spice powder (¼ tsp)
- Instead of Cardamom Pods: Ground cardamom (¼ tsp)
- Instead of Cloves: Ground cloves (¼ tsp)
- Instead of Palm Sugar: Brown sugar, Coconut sugar
- Instead of Black Pepper: White pepper
- Instead of Turmeric Leaf: Turmeric powder (¼ tsp)
- Instead of Kaffir Lime Leaf: Lime zest (½ tsp)
- Instead of Assam Keping Extract: Tamarind juice (1 tbsp)
Equipment Needed
- Cutting Board
- Chef's Knife
- Pot
- Food Processor
- Frying Pan
- Spatula
- Measuring Spoons
- Measuring Cup
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Rehydrating dried chilies until soft
- Blending the rendang paste to a completely smooth texture
- Toasting shredded coconut (kerisik) without burning
- Sautéing the paste until the moisture evaporates and color deepens
- Simmering the chicken on low heat to keep it tender
- Adding Assam keping (or tamarind) and kerisik to finish the gravy
Chef Tips from the Video
- For extra depth, toast the whole spices (cinnamon, star anise, cardamom, cloves) briefly before adding them.
- If you like a richer sauce, stir in a tablespoon of toasted coconut oil at the end.
- Use a heavy‑bottomed pan to prevent scorching during the long simmer.
Troubleshooting
The paste is grainy after blending.
Add a little more water (1‑2 tsp) and blend longer until completely smooth.
Kerisik burns and turns bitter.
Stir constantly over medium heat and remove from the pan as soon as it turns golden brown.
The gravy is too thick before finishing.
Add a small amount of water or extra coconut milk, then continue simmering.
Chicken becomes tough.
Keep the simmer on low heat and avoid overcooking; check for doneness at 25 minutes.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
Room temperature: Not recommended; the dish contains perishable chicken and coconut milk.
Make-Ahead Tips
- The rendang paste can be prepared 2 days ahead and stored in the fridge.
- Toast and blend the kerisik in advance; keep it sealed in a jar.
- Reheat gently over low heat; add a splash of coconut milk if the sauce thickens too much.
Frequently Asked Questions
What is the cultural significance and history of Chicken Rendang in Malaysian cuisine?
Chicken Rendang originates from the Minangkabau people of West Sumatra and spread to Malaysia, where it is a beloved festive dish. It was traditionally prepared for celebrations and communal gatherings, symbolizing hospitality and the richness of local spices.
What are the traditional regional variations of rendang in Malaysia compared to Indonesia?
Malaysian rendang often stays wetter with a coconut‑rich gravy, while Indonesian rendang, especially from Padang, is cooked until the liquid evaporates, resulting in a dry, caramelized coating. Both use similar spice blends but differ in cooking time and final texture.
How is Chicken Rendang traditionally served in Malaysia?
In Malaysia, Chicken Rendang is typically served hot alongside steamed jasmine rice or coconut rice. It may also be accompanied by a side of fresh cucumber slices and sambal for added freshness.
During which occasions is Chicken Rendang traditionally prepared in Malaysian culture?
Chicken Rendang is popular during Hari Raya (Eid al‑Fitr), weddings, and other festive celebrations. Its rich flavor and aromatic profile make it a centerpiece for communal meals.
What authentic ingredients give Chicken Rendang its unique flavor compared to other Malaysian chicken dishes?
The combination of galangal, lemongrass, toasted shredded coconut (kerisik), and Assam keping (or tamarind) creates the signature earthy, citrusy, and slightly sour notes that set Chicken Rendang apart from other curries.
What other Malaysian dishes pair well with Chicken Rendang?
Chicken Rendang pairs beautifully with Nasi Lemak, coconut rice, or simple steamed white rice. Side dishes like acar (pickled vegetables) and ulam‑ulaman (herb salad) balance the richness.
How has Chicken Rendang evolved in modern Malaysian home cooking?
Modern cooks often shorten the traditional long simmer by using pressure cookers or pre‑toasted kerisik, while still preserving the aromatic paste. Some also experiment with adding coconut oil for extra richness.
What are the most common mistakes to avoid when making Chicken Rendang?
Common errors include over‑cooking the chicken, which makes it tough, not rehydrating dried chilies properly, and burning the kerisik. Maintaining low heat during the final simmer is key to a tender result.
Why does this Chicken Rendang recipe use a wet gravy instead of drying it out like traditional beef rendang?
Chicken releases less fat than beef, so a wet gravy keeps the dish moist and prevents the meat from drying out. The coconut milk and kerisik also create a silky sauce that complements the lighter chicken.
Can I make Chicken Rendang ahead of time and how should I store it?
Yes, Chicken Rendang improves in flavor after resting. Store it in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently on low heat, adding a splash of coconut milk if needed.
What does the YouTube channel Taste of Asian Food specialize in?
The YouTube channel Taste of Asian Food, hosted by KP Kwan, specializes in authentic Asian recipes, focusing on Southeast Asian home cooking techniques, ingredient sourcing, and cultural storytelling.
How does the YouTube channel Taste of Asian Food's approach to Malaysian cooking differ from other cooking channels?
Taste of Asian Food emphasizes traditional preparation methods, such as making kerisik from scratch and using whole spices, while also providing modern shortcuts. The channel blends cultural context with step‑by‑step visuals, unlike many channels that skip foundational techniques.
Last updated: September 3, 2026
