Authentic Chicken Rendang Recipe

Here is Indonesian Chicken Rendang recipe – the slow-cooked dish that is very delicious with a blend of aromatic spices and herbs. Wait until you taste the tender chicken simmered in creamy coconut milk. You’ll be amazed how easy it is to make it in your own kitchen!

Here I’m sharing my family’s Chicken Rendang recipe — a rich, slow-cooked Indonesian curry simmered in coconut milk, lemongrass, galangal, and fragrant spices until the chicken becomes incredibly tender and the sauce turns thick and caramelized. Deeply aromatic and full of bold flavor, it’s one of the most beloved dishes in my collection of Asian chicken recipes.

Although rendang is traditionally made with beef, this chicken version cooks faster while still delivering that signature intensity and depth. The long, slow simmer allows the spices to fully infuse the meat, creating a dish that’s savory, slightly sweet, and beautifully complex.

Recognized globally for its incredible taste, rendang was even crowned the “World’s Most Delicious Food” in a 2011 CNN poll. While its origins lie in West Sumatra, today it’s a proud symbol of Indonesian culinary artistry.

During Idul Fitri (Eid al-Fitr), this spicy chicken rendang is a must-have on Indonesian dining tables and one of the most festive Asian dinner recipes, served alongside dishes like Ketupat (rice cakes wrapped in palm leaves), Kari Ayam (Chicken Curry), and beef rendang.

Recipe Ingredients

Ingredient Notes

Big red chilis – Remove the seeds for a milder flavor. For spicier rendang, keep the seeds.

Curly chilis – These type of chilis are spicier. You can remove the seeds to reduce the spiciness.

Curcumin, ginger, candlenuts – Fresh ones gives a brighter color and earthy flavor. If you have only the powdered versions, they are okay to use.

Bayleaves, lime leaves, lemongrass – These will give the fragrance and aroma to the dish. Remove before serving.

Galangal – Use fresh one to give the dish strong, peppery flavor.

Variations from Rendang Spices

Beef rendang is certainly the most popular and it can be found easily in Indonesia. However, there are many other kinds of beef rendang like the liver (hati) , the lungs (paru), the tripe (babat), and eggs.

How to Make Chicken Rendang

STEP 1. ·  In a food processor, combine garlic, shallots, big red chilis, curly chilis, ground nutmeg, ground coriander seeds, ginger, and turmeric (Image 1). Blend until the mixture becomes a smooth, fine paste (Image 2). Heat a generous amount of oil in a large pan (Image 3). When the oil is hot, carefully add the spice paste (Image 4).

⚠️ Be cautious as it may splatter.

STEP 2. Reduce the heat to low, letting the spices gently simmer (Image 5). Be careful with the splashes. Add the galangal, lemongrass (smashed), bayleaves, and lime leaves (Image 6). Stir well until you can smell the fragrance. Add the chicken pieces (Image 7). Stir with your spatula until all chickens are thoroughly covered (Image 8).

STEP 3. Pour in half of the coconut milk (Image 9). Let it simmer and wait until the broth subside and you can see some oil coming out of the broth (Image 10). Add the remaining coconut milk (Image 11). Season with salt (Image 12). Stir well.

STEP 4. Add palm sugar and mushroom powder into the broth (Images 13, 14). Let it cook slowly over low heat, allowing the broth to reduce and the coconut milk to thicken (Images 15, 16). Take out and throw away the lemongrass, lime leaves, galangal, and bay leaves. The chicken rendang is ready to serve.

Serving Suggestions

Chicken Rendang is amazing on its own, but it’s even better as part of a complete meal. Serve it with steamed white rice and perkedel. Add a side of tangy Acar Timun (Indonesian pickled cucumber) for a refreshing contrast.

For more choices on Indonesian dish, pair it with Tempe Orek, Sop Buntut (Indonesian Oxtail Soup). A little sambal terasi (spicy chili paste) can kick up the heat if you love spicy food.

To finish the palate, serve it with a sweet ginger lemon drink, lychee tea, or a refreshing Mango Sago Dessert. Wrap things up with a classic Indonesian dessert like Klepon (sweet rice cakes) or a bowl of Pulut Hitam (black glutinous rice porridge).

Idul Fitri Side Dishes to Serve with Chicken Rendang

During Idul Fitri, chicken rendang is rarely served alone. These traditional dishes often appear alongside it on festive tables:

• Soto Betawi – Jakarta’s creamy, coconut milk-based beef soup loaded with tender meat, fried potatoes, and a side of emping (melinjo crackers). The rich broth balances rendang’s boldness perfectly.
• Soto Tangkar – Another Jakarta gem, this aromatic beef soup is simmered with coconut milk and warm spices, often served with chunks of meat and kikil (tendon) for extra texture.
• Ayam Balado – Crispy fried chicken or boiled eggs smothered in a spicy red chili sauce (sambal balado).
• Fish Curry – Quick and easy dish with tender fish and coconut milk.
• Sayur Lodeh – A mild, coconutty vegetable stew with tofu, tempeh, and long beans. The light broth will complement rendang nicely.
• Perkedel Kentang – Indonesian-style potato fritters, crispy outside and fluffy inside. These are perfect to pair with Rendang.

FAQs about Chicken Rendang

Storage

The slow cooking process makes the rendang’s shelf life longer than curry. It makes the liquid content in the coconut dry so there is no more broth left. Store chicken rendang for up to 1 month in the freezer or 1 week in the chiller.

It is also a good idea to separate them in boxes by the portions you usually eat. You can vacuum them in small packs if you have vacuum sealer machine at home.

Other Authentic Asian dishes:

• Nasi Goreng Kampung – Indonesian Fried Rice – Indonesian popular street food.
• Bihun Goreng – Fried Vermicelli – easy stir fried vermicelli complete with protein and fiber.
• Ayam Goreng Singkawang – flourless fried chicken from Singkawang in Indonesia.