Chicken Rendang Master Class with the Master Chef Sashi Chelliah
Chicken Rendang Master Class with the Master Chef Sashi Chelliah is a medium Malaysian recipe that serves 4. 550 calories per serving. Recipe by Cookd on YouTube.
Prep: 20 min | Cook: 55 min | Total: 1 hr 30 min
Cost: $13.35 total, $3.34 per serving
Ingredients
- 1.5 lb Chicken Thighs, Boneless Skinless (cut into bite‑size pieces)
- 2 cup Coconut Milk (full‑fat, canned)
- 2 tbsp Fresh Turmeric Root (peeled and grated)
- 2 stalks Lemongrass (white part only, finely minced)
- 25 g Dry Red Chilies (deseeded and toasted)
- 1 medium Onion (finely chopped)
- 4 Garlic Cloves (minced)
- 1 tbsp Ginger (grated)
- 2 tbsp Fish Sauce
- 1 tbsp Palm Sugar
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 2 tbsp Vegetable Oil
- 0.25 cup Grated Coconut (for garnish, lightly toasted)
- 2 cup Jasmine Rice
- 0.5 cup Coconut Milk (extra) (for cooking the rice)
- 2 tbsp Fresh Cilantro (chopped, for garnish)
Instructions
Prepare Aromatics
Finely chop the onion, mince the garlic, grate the ginger, mince the white part of the lemongrass, grate the fresh turmeric, and toast the dry chilies in a dry skillet until fragrant; set aside.
Time: PT10M
Toast Chilies
Heat 1 tbsp vegetable oil in the skillet over medium heat and add the toasted chilies, stirring constantly for about 2 minutes until they darken slightly.
Time: PT2M
Sauté Aromatics
Add the remaining 1 tbsp oil, then the onion, garlic, ginger, lemongrass, and grated turmeric. Sauté for 5 minutes until the onion becomes translucent and the mixture is fragrant.
Time: PT5M
Temperature: Medium
Brown the Chicken
Add the chicken pieces to the pot, stirring to coat them with the spice mixture. Cook for about 5 minutes until the chicken is lightly browned on all sides.
Time: PT5M
Temperature: Medium‑High
Season the Base
Stir in the fish sauce, palm sugar, salt, and black pepper. Mix well for 1 minute.
Time: PT1M
Add Coconut Milk
Pour in 2 cups of coconut milk, increase heat to bring the mixture to a gentle boil, then reduce to a low simmer.
Time: PT5M
Temperature: Medium
Simmer the Curry
Cover the pot and let the curry simmer on low heat for 15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Time: PT15M
Temperature: Low
Cook Coconut Rice
Rinse the jasmine rice until water runs clear. In a rice cooker, combine the rice, 0.5 cup coconut milk, and 1.5 cups water (or follow your cooker’s ratio). Cook according to the cooker’s settings, about 20 minutes.
Time: PT20M
Finish and Serve
Transfer the curry to a serving bowl, garnish with toasted grated coconut and chopped cilantro. Serve hot alongside the coconut rice.
Time: PT2M
Nutrition Facts
- Calories
- 550
- Protein
- 30g
- Carbohydrates
- 60g
- Fat
- 20g
- Fiber
- 4g
Dietary info: Gluten-Free, Dairy-Free, Contains soy, Contains coconut
Allergens: Coconut, Soy
Ingredient Substitutions
- Instead of Chicken Thighs, Boneless Skinless: Chicken Breast
- Instead of Coconut Milk: Canned coconut cream diluted with water
- Instead of Fresh Turmeric Root: Ground turmeric (1 tsp)
- Instead of Lemongrass: Lemongrass paste (1 tsp)
- Instead of Dry Red Chilies: Chili powder (1 tsp)
- Instead of Onion: Shallots
- Instead of Garlic Cloves: Garlic paste (1 tsp)
- Instead of Ginger: Ginger paste (1 tsp)
- Instead of Fish Sauce: Soy sauce + pinch of salt
- Instead of Palm Sugar: Brown sugar
- Instead of Black Pepper: White pepper
- Instead of Vegetable Oil: Coconut oil
- Instead of Grated Coconut: Toasted coconut flakes
- Instead of Jasmine Rice: Basmati rice
- Instead of Fresh Cilantro: Thai basil
Equipment Needed
- Large Pot
- Skillet or Wok
- Rice Cooker (optional)
- Cutting Board
- Chef's Knife
- Grater
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Spatula
Critical Steps — Do Not Skip
- Toasting dry chilies to release their aroma
- Sautéing aromatics without burning
- Simmering coconut milk gently to prevent curdling
- Cooking chicken just until tender to avoid dryness
- Cooking rice with coconut milk for infused flavor
Chef Tips from the Video
- Toast the grated coconut briefly in a dry pan for a nutty crunch.
- Add a splash of lime juice just before serving for extra brightness.
- For extra depth, smash a few kaffir lime leaves into the sauce during simmering and remove before serving.
Troubleshooting
Curry sauce looks curdled after adding coconut milk.
Reduce heat to low before adding the milk and stir continuously; if curdling occurs, whisk in a splash of water or a teaspoon of cornstarch slurry.
Chicken becomes tough and dry.
Do not over‑simmer; cook just until the chicken is opaque and tender, about 15 minutes. Remove from heat as soon as done.
Rice is mushy or undercooked.
Rinse rice thoroughly to remove excess starch and use the correct liquid ratio (1 part rice to 1 part coconut milk + 1.5 parts water). Adjust cooking time based on your rice cooker or pot.
Storage
Refrigerator: Store curry and rice in separate airtight containers for up to 3 days.
Freezer: Freeze curry in portion‑size containers for up to 1 month; rice freezes well for 2 months.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Prepare the spice paste (turmeric, lemongrass, garlic, ginger) up to 24 hours ahead and refrigerate.
- Cook the coconut rice a day ahead; reheat with a splash of water to restore fluffiness.
- Store leftover curry in airtight containers; flavors deepen after refrigeration.
Frequently Asked Questions
What is the cultural significance and history of Coconut Chicken Curry with Turmeric, Lemongrass & Coconut Rice in Malaysian cuisine?
Coconut Chicken Curry is a staple in Malay and Peranakan households, reflecting the region’s abundant coconut palms and spice trade heritage. The dish blends Indian curry techniques with local aromatics like lemongrass and fresh turmeric, creating a uniquely Malaysian comfort food often enjoyed at family gatherings.
What are the traditional regional variations of this coconut chicken curry in Malaysia and Singapore?
In Penang, the curry may include tamarind for a tangy note, while in Singapore’s Peranakan cuisine, it often features belacan (shrimp paste) and a richer coconut cream. Some east coast versions add pineapple for sweetness, but the core ingredients—coconut milk, turmeric, and lemongrass—remain consistent.
How is Coconut Chicken Curry traditionally served in Malaysia (e.g., with what side dishes)?
Traditionally it is served hot over fragrant coconut rice, accompanied by pickled vegetables (acar), a side of sambal, and sometimes a simple cucumber salad. The coconut rice absorbs the sauce, making the meal hearty and balanced.
On what occasions or celebrations is Coconut Chicken Curry commonly prepared in Malaysian culture?
Coconut Chicken Curry is popular during festive occasions such as Hari Raya (Eid), Chinese New Year, and family birthdays because it can be made in large batches and pairs well with other celebratory dishes like rendang and kuih.
How does Coconut Chicken Curry fit into the broader Malaysian cuisine tradition of coconut‑based dishes?
Coconut is a cornerstone of Malaysian cooking, appearing in soups, desserts, and main courses. This curry exemplifies the Malay love for rich, coconut‑infused sauces, sitting alongside classics like laksa, nasi lemak, and otak‑otak.
What are the authentic traditional ingredients for Coconut Chicken Curry versus acceptable substitutes?
Authentic ingredients include fresh turmeric, lemongrass, dried red chilies, fish sauce, palm sugar, and coconut milk. Acceptable substitutes are ground turmeric, lemongrass paste, chili powder, soy sauce (if fish sauce is unavailable), and brown sugar in place of palm sugar.
What are the most common mistakes to avoid when making Coconut Chicken Curry with Turmeric, Lemongrass & Coconut Rice?
Common errors include burning the aromatics, over‑cooking the chicken, and letting the coconut milk boil too vigorously, which causes curdling. Also, using too much water for the rice can dilute the coconut flavor.
Why does this recipe use fresh turmeric and lemongrass instead of dried powders?
Fresh turmeric and lemongrass provide brighter color, more aromatic oils, and a cleaner, less bitter flavor than their dried counterparts. The fresh paste also helps emulsify the coconut milk, giving the sauce a silky texture.
Can I make Coconut Chicken Curry ahead of time and how should I store it?
Yes, the curry can be prepared up to two days ahead. Cool it quickly, store in an airtight container in the refrigerator, and gently reheat on low heat, adding a splash of coconut milk if it thickens too much. The flavors actually improve after resting.
What does the YouTube channel Cookd specialize in?
The YouTube channel Cookd specializes in modern Asian home cooking, focusing on Malaysian, Singaporean, and Indian‑influenced recipes that blend traditional flavors with approachable techniques for everyday cooks.
How does the YouTube channel Cookd's approach to Malaysian‑Indian fusion cooking differ from other cooking channels?
Cookd emphasizes authentic ingredient sourcing, detailed spice‑building steps, and storytelling about cultural origins, whereas many channels simplify or westernize the flavors. Cookd also often shares background on the chef’s personal journey, adding depth to each recipe.
Last updated: September 2, 2026
