Rendang Ayam (Malaysian Chicken Rendang)

About This Recipe

Rendang ayam applies the same principles as Indonesia's famous beef rendang to chicken, which cooks considerably faster, making it a more practical everyday option while still delivering the dish's signature deep, spiced coconut sauce. A complex spice paste of lemongrass, galangal, chile and shallot is fried until deeply fragrant, then the chicken simmers in coconut milk within this paste until the sauce reduces and thickens into a rich, dark coating. Popular across Malaysia especially during festive occasions like Hari Raya, chicken rendang balances the same patient reduction technique as its beef counterpart in a fraction of the time, making it accessible for regular home cooking.

Ingredients

Serves 4

• 1 wholechicken(cut into pieces)
• 6shallots(for spice paste)
• 4 clovesgarlic(for spice paste)
• 4dried red chiles(soaked, for spice paste)
• 2 tbspfresh galangal(for spice paste)
• 1 tbspfresh turmeric or 1.5 tsp ground turmeric(for spice paste)
• 2 stalkslemongrass(bruised)
• 3kaffir lime leaves
• 2 cupscoconut milk
• 1.5 tspsalt
• 1 tbspsugar
• 2 tbsptoasted grated coconut (kerisik)(optional)

Instructions

1. 1

   Make the spice paste

   Blend shallots, garlic, soaked chiles, galangal and turmeric into a smooth paste.

2. 2

   Fry the paste

   Fry the spice paste in a dry, wide pot over medium heat for 5-6 minutes until fragrant.

3. 3

   Add aromatics

   Add lemongrass and kaffir lime leaves, cooking 1 minute.

4. 4

   Add chicken and coconut milk

   Add the chicken pieces, coconut milk, salt and sugar; bring to a simmer.

   Stir occasionally as the sauce reduces, since coconut milk-based sauces can catch and scorch on the bottom of the pot once they thicken.

5. 5

   Simmer

   Simmer uncovered over medium-low heat, stirring occasionally, for 40-50 minutes until the chicken is tender and the sauce has thickened and darkened considerably.

6. 6

   Finish

   Stir in toasted grated coconut if using for extra texture and nutty depth.

7. 7

   Serve

   Serve with steamed rice.

Variations

• •

  Beef rendang follows the same technique but requires several hours of cooking due to the tougher cut of meat.

• •

  Adding toasted grated coconut (kerisik) gives extra texture and nutty richness, a traditional touch.

• •

  A milder version reduces the chiles for those sensitive to heat.

Storage

Refrigerate up to 5 days in an airtight container; the flavor deepens with time, and it also freezes well for up to 3 months.

Frequently Asked Questions