Rendang Ayam — Malaysian Chicken Rendang
Chicken slow-cooked in a complex spice paste with coconut milk until the liquid evaporates and the meat is coated in deeply fragrant, caramelised spices — dry curry perfection.
About This Recipe
Rendang is one of the great dishes of Malaysian and Indonesian cuisine: a slow-cooked dry curry where meat is simmered in a rich coconut milk and spice paste for hours until virtually all the liquid evaporates and the meat fries in its own coconut oil, coating every piece in a deeply fragrant, caramelised spice crust. Unlike other curries, rendang is intentionally dry — the transformation from wet curry to caramelised spice-coated meat is the point. The spice paste (rempah) is built from fresh galangal, lemongrass, turmeric, candlenuts, chillies and shallots, giving the dish a complexity that no powder blend can replicate. Chicken rendang is less common than the traditional beef version but faster to make and equally extraordinary.
Ingredients
Serves 4
- 1 kgbone-in chicken pieces
- 400 mlcoconut milk(full fat)
- 3 tablespoonstoasted desiccated coconut (kerisik)
- 4 stalkslemongrass(bruised)
- 4 leaveskaffir lime leaves(shredded)
- 2 tablespoonspalm sugar or brown sugar
- 1 teaspoonsalt
- 5dried red chillies(soaked)
- 3 shallotsshallots
- 3 clovesgarlic
- 2 cmfresh galangal(or 1 tsp ground)
- 2 cmfresh turmeric(or 1 tsp ground)
- 3candlenuts or macadamia nuts
- 3 tablespoonsvegetable oil
Instructions
- 1
Make the rempah
Blend soaked chillies, shallots, garlic, galangal, turmeric and candlenuts to a smooth paste.
- 2
Fry the paste
Heat oil in a wide pan over medium heat. Fry the rempah for 8–10 minutes until very fragrant and the oil separates from the paste.
Thorough frying of the spice paste removes the raw flavour — this step cannot be rushed.
- 3
Add chicken and coconut milk
Add chicken pieces and coat in the paste. Add lemongrass, kaffir lime leaves, coconut milk, palm sugar, kerisik and salt. Bring to a boil, then reduce to a steady simmer, stirring frequently.
- 4
Reduce to dry
Cook uncovered over medium-low heat for 45–60 minutes, stirring increasingly often as the liquid reduces. The rendang is ready when virtually all liquid has evaporated, the coconut oil has separated and the chicken is coated in a dark, fragrant paste.
Pro Tips
- →
Kerisik (toasted coconut) is essential for authentic rendang — toast desiccated coconut in a dry pan until golden brown, then grind to a paste.
- →
The final drying and caramelisation stage requires constant attention — stir frequently to prevent burning.
- →
Full-fat coconut milk is essential — light coconut milk will not give the same result.
Variations
- •
Rendang daging (beef rendang) is the classic version — use 700g chuck steak, cook for 2.5 hours.
- •
Rendang kambing uses goat meat for a richer, gamier flavour.
Storage
Refrigerate for up to 5 days — the flavour improves significantly. Reheat gently. Freezes very well for up to 3 months.
History & Origin
Rendang originated among the Minangkabau people of West Sumatra, Indonesia, and spread to Malaysia through the Minangkabau diaspora. It was traditionally made for ceremonial occasions as a way of preserving beef without refrigeration — the cooking out of all moisture and the high fat and spice content preserved the meat for weeks. Today rendang is considered a national dish of both Malaysia and Indonesia, and appeared on CNN's list of the world's most delicious foods.
Frequently Asked Questions
My rendang still has liquid — has something gone wrong?
No — keep cooking. Rendang takes patience. The liquid will seem like it's never going to evaporate, and then suddenly it will. Continue cooking and stirring until the oil separates clearly and the meat is coated in a dark paste.
Nutrition Facts
Per serving (320g) · 4 servings total
Time Summary
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