Authentic Chicken Rendang Recipe (Rendang Ayam)

This authentic Chicken Rendang recipe is made with tender chicken slowly simmered in coconut milk, aromatic spices, and herbs until rich, creamy, and deeply flavorful. It’s easier to make than you might think and tastes even better the next day.

This authentic Chicken Rendang recipe is my family’s version of the classic Indonesian curry, with tender chicken slowly simmered in coconut milk, lemongrass, galangal, and fragrant spices until the sauce becomes rich and caramelized. Deeply aromatic and full of bold flavor, chicken rendang is one of the most popular dishes in my collection of Asian chicken recipes.

Although rendang is traditionally made with beef, this chicken version cooks faster while still delivering the same rich, aromatic flavors. The slow simmer allows the spices to fully infuse the chicken, creating a dish that’s savory, slightly sweet, and wonderfully complex.

Originating in West Sumatra, rendang has become one of Indonesia’s most iconic dishes, loved for its rich spices, slow cooking, and deeply flavorful sauce. It was even crowned the “World’s Most Delicious Food” in CNN’s 2011 readers’ poll, helping introduce this beloved Indonesian dish to audiences around the world.

During Idul Fitri (Eid al-Fitr), chicken rendang is a popular dish served alongside ketupat, kari ayam, beef rendang, and other festive Indonesian favorites.

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.

Chicken Rendang FAQs

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.