Chicken simmered slowly in a spiced coconut milk sauce until thick and deeply caramelized, a faster cousin to beef rendang.
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.
Serves 4
Blend shallots, garlic, soaked chiles, galangal and turmeric into a smooth paste.
Fry the spice paste in a dry, wide pot over medium heat for 5-6 minutes until fragrant.
Add lemongrass and kaffir lime leaves, cooking 1 minute.
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.
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.
Stir in toasted grated coconut if using for extra texture and nutty depth.
Serve with steamed rice.
Fry the spice paste thoroughly at the start until fragrant — this base carries through the entire cooking process.
Stir occasionally as the sauce reduces and thickens, since it can scorch on the bottom of the pot if left unattended.
Don't rush the reduction — patient simmering is what develops rendang's signature thick, dark, deeply spiced coating.
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.
Refrigerate up to 5 days in an airtight container; the flavor deepens with time, and it also freezes well for up to 3 months.
Chicken rendang is a faster, more accessible variation of the famous Minangkabau beef rendang, popular across Malaysia and Indonesia, particularly served during festive occasions like Hari Raya Aidilfitri.
Chicken cooks much faster than beef, so the dish doesn't need the extended multi-hour simmer that beef rendang requires, though the flavor principles are the same.
Fresh ginger is the closest substitute, though galangal's distinct citrusy, piney flavor is part of what makes rendang taste authentic.
Continue simmering uncovered — the sauce needs time to reduce and thicken into rendang's characteristic dark, clinging coating.
Per serving (380g / 13.4 oz) · 4 servings total
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