Rendang is the national dish of the Indonesians. It has spread across Southeast Asia and has become the Malaysians’ cultural dish where it is usually served during the Raya festivals. Rendang is usually made from beef (beef rendang) and goes along very well with lemang (glutinous rice cooked in hollowed bamboo tubes).
In this recipe, I am using chicken instead of beef to cut down the slow-cook process. I have also simplified the entire process making this easier for beginner home cooks to follow along. Hence the name – Easy Chicken Rendang.
Update: If you are looking for a crispy chicken rendang recipe, you have to look somewhere else.
How to make Easy Chicken Rendang
for 3 to 4 servings
- 2 chicken thighs, 2 chicken drumsticks
- 1 ½ cup coconut, grated
- 200 ml coconut milk
- 5 kaffir lime leaves, finely chopped
- 5 shallots
- 6 cloves garlic
- 4 stalks lemongrass
- 15 dried chillies, soaked
- 40 g galangal
- 40 g ginger
- 20 g turmeric
- 2 ½ tbsp brown sugar
- Salt to taste
- Toast grated coconut for 10 to 15 minutes or until browned. Set aside.
- Blend together shallots, garlic, lemongrass, dried chillies, galangal, ginger and turmeric into fine paste.
- Heat 200 ml of oil on low.
- Fry chilli paste until for 10 to 15 minutes or until fragrance.
- Add toasted grated coconut. Stir until well combined.
- Add chicken. Stir until evenly coated.
- Add brown sugar and salt to taste.
- Add coconut milk. Stir until evenly mixed.
- Cover and simmer for 15 to 20 minutes until chickens are cooked through.
- Add chopped kaffir lime leaves. Mix and serve.
- Good with steamed Jasmine rice. Enjoy!