This Chicken Curry is my Easiest - Chicken Rendang
This Chicken Curry is my EASIEST - Chicken Rendang is a easy Malaysian recipe that serves 4. 970 calories per serving. Recipe by Flo Lum on YouTube.
Prep: 15 min | Cook: 62 min | Total: 1 hr 32 min
Cost: $11.65 total, $2.91 per serving
Ingredients
- 3 pounds Chicken Thighs (bone‑in, skin‑on, trimmed)
- 2 tablespoons Vegetable Oil (corn oil, canola or any neutral oil)
- 3 Shallots (peeled, medium size, minced)
- 4 cloves Garlic (peeled, sprouted cloves removed, pressed)
- 2 stalks Lemongrass (use the white bottom 2‑3 inches, bruised)
- 1 Rendang Paste (store‑bought Malaysian rendang curry paste, whole package)
- 1 can Coconut Milk (full‑fat, about 400 ml)
- 0.5 cup Water (room temperature)
- 2 tablespoons Cilantro (fresh, chopped, optional garnish)
Instructions
Heat Oil and Brown Chicken
Add 2 Tbsp vegetable oil to the skillet and heat over medium‑high. Working in batches of four thighs, place them skin‑side down and brown 2‑3 minutes per side until golden.
Time: PT12M
Set Chicken Aside
Remove the browned chicken pieces and set them on a plate. Keep the pan on the stove.
Time: PT2M
Sauté Shallots
Add the minced shallots to the pan and stir‑fry for about 1 minute until fragrant.
Time: PT1M
Add Garlic
Press the garlic through a garlic press, add to the pan, and stir‑fry for 30 seconds until aromatic.
Time: PT1M
Cook Rendang Paste
Add the whole package of store‑bought rendang paste. Cook, stirring constantly, for 3‑4 minutes until the paste darkens and becomes fragrant.
Time: PT4M
Add Lemongrass and Return Chicken
Tear the bruised lemongrass pieces into the pan, then return the browned chicken and any accumulated juices.
Time: PT2M
Add Coconut Milk and Water
Pour in one can of coconut milk and ½ cup water. Stir to combine.
Time: PT1M
Simmer Uncovered
Reduce heat to medium‑low, leave the lid off, and let the mixture simmer for 30 minutes, stirring occasionally, until the chicken is tender.
Time: PT30M
Skim Excess Oil
Using a spoon, skim off a thin layer of chili‑infused oil from the surface to moderate heat.
Time: PT2M
Reduce Sauce
Increase heat to medium‑high and boil uncovered for about 10 minutes, stirring frequently, until the sauce thickens and darkens to a dry coating.
Time: PT10M
Finish and Garnish
Return the chicken to the thickened sauce, coat well, and sprinkle chopped cilantro on top (optional). Serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 970
- Protein
- 75g
- Carbohydrates
- 5g
- Fat
- 70g
- Fiber
- 1g
Dietary info: Gluten-Free (if paste is gluten‑free), Dairy-Free, High-Protein
Allergens: Coconut, Soy (possible in store‑bought paste)
Ingredient Substitutions
- Instead of Chicken Thighs: boneless chicken thighs, bone‑in chicken drumsticks, whole chicken cut into pieces
- Instead of Vegetable Oil: peanut oil, sunflower oil
- Instead of Shallots: red onion, finely diced
- Instead of Garlic: garlic paste (1 tsp)
- Instead of Lemongrass: lemongrass paste (1 tsp), lime zest
- Instead of Rendang Paste: homemade rendang paste, Thai red curry paste (adjust spice)
- Instead of Coconut Milk: coconut cream diluted 1:1 with water, evaporated milk (different flavor)
- Instead of Water: chicken broth (adds extra flavor)
- Instead of Cilantro: Thai basil, parsley
Equipment Needed
- Large Skillet or Dutch Oven
- Stove
- Knife
- Cutting Board
- Garlic Press (optional)
- Measuring Spoons
- Measuring Cup
- Spatula or Wooden Spoon
- Ladle (optional)
Critical Steps — Do Not Skip
- Browning the chicken in batches to develop flavor.
- Cooking the rendang paste until it darkens, which builds depth.
- Reducing the sauce without a lid to achieve the traditional dry rendang texture.
Chef Tips from the Video
- Use a heavy‑bottomed pan to prevent the paste from scorching.
- If you have time, let the chicken marinate in a little soy sauce and lime juice for 30 minutes before browning for extra depth.
- For a richer flavor, replace half the water with chicken broth.
Troubleshooting
Sauce remains watery after simmering.
Continue to simmer uncovered, stirring frequently, until the liquid reduces to a thick, dry coating (add an extra 5‑10 minutes if needed).
Chicken is tough or not fully cooked.
Make sure the chicken is browned before adding liquids and simmer for the full 30 minutes; if still firm, continue simmering until tender.
Dish is too spicy.
Skim off some of the chili‑infused oil and stir in a splash of coconut milk or a teaspoon of sugar to balance heat.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sauce up to step 8, cool, and refrigerate; reheat and finish reduction before serving.
- Cooked chicken can be shredded and frozen separately for later meals.
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 became a celebratory dish served at weddings, festivals, and communal feasts. Its slow‑cooked, dry‑curry style reflects the region’s love for deep, aromatic flavors and the preservation technique of cooking meat in coconut milk and spices.
What are the traditional regional variations of Chicken Rendang in Malaysia?
In Malaysia, rendang varies by state: the east coast (Kelantan) favors a brighter, spicier profile with more chilies, while the west coast (Perak) uses sweeter coconut milk and a thicker, caramelized sauce. Some versions add tamarind for tang, and others use beef or lamb instead of chicken.
How is authentic Chicken Rendang traditionally served in Malaysian households?
Authentic Chicken Rendang is typically served hot with steamed white rice or coconut rice, accompanied by side dishes like acar (pickled vegetables) and a fresh cucumber salad. It is often presented on a banana leaf platter for a festive touch.
During which occasions is Chicken Rendang traditionally prepared in Malaysian culture?
Chicken Rendang is a staple for Hari Raya (Eid al‑Fitr), wedding receptions, and other celebratory gatherings because its rich flavor and long shelf‑life make it ideal for large feasts that may be prepared ahead of time.
What makes Chicken Rendang special or unique in Malaysian cuisine?
What sets Chicken Rendang apart is its dry‑curry texture achieved by slowly reducing coconut milk and spices until the oil separates, creating a deep, caramelized coating that locks in flavor. The combination of lemongrass, galangal, and toasted spices gives it a distinctive aromatic profile.
What are the authentic traditional ingredients for Chicken Rendang versus acceptable substitutes?
Traditional ingredients include chicken, coconut milk, lemongrass, galangal, kaffir lime leaves, toasted spices (coriander, cumin, fennel), and kerisik (toasted coconut). In this shortcut recipe, store‑bought rendang paste replaces the ground spice blend, and coconut milk can be swapped with coconut cream diluted with water if needed.
What other Malaysian dishes pair well with Chicken Rendang?
Chicken Rendang pairs beautifully with nasi lemak (coconut rice), roti canai (flaky flatbread), and a simple ulam salad (fresh herbs and vegetables). A side of sambal belacan adds extra heat, while a cooling cucumber raita balances the richness.
What are the most common mistakes to avoid when making Chicken Rendang at home?
Common pitfalls include overcrowding the pan when browning, which prevents proper caramelization, and not cooking the paste long enough, resulting in a muted flavor. Also, skipping the reduction step leaves the sauce watery instead of the signature dry coating.
Why does this Chicken Rendang recipe use store‑bought paste instead of a mortar‑pestle grind?
The shortcut paste provides the same blend of toasted spices and aromatics without the time‑intensive grinding process. It still delivers authentic flavor while keeping the total cooking time under two hours, perfect for busy home cooks.
What does the YouTube channel Flo Lum specialize in?
The YouTube channel Flo Lum focuses on simple, approachable home cooking with an emphasis on Asian flavors, quick shortcuts, and budget‑friendly meals that anyone can make without extensive prep or hard‑to‑find ingredients.
Last updated: September 2, 2026
