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A picture of chicken rendang in a white plate on red white cloth.
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5 from 1 vote

Chicken Rendang

Chicken rendang is a very delicious traditional Indonesian food made of chicken cooked with spices and coconut milk. It is a wonderful delight!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Indonesian
Servings: 12 pieces
Calories: 197kcal
Author: Claudia

Ingredients

  • 1 chicken cut into 12 pieces
  • 1200 ml coconut milk

SPICE A

  • 6 pieces red chili
  • 12 pieces curly chili
  • 15 pcs shallots
  • 6 pcs garlic
  • 3 pcs candlenuts
  • 1 tsp ground nutmeg
  • 1 pcs curcumin
  • 1 tsp coriander seeds

SPICE B

  • 1 pcs ginger 3 cm
  • 1 pcs galangal 3 cm
  • 2-3 pcs bay leaves
  • 2-3 pcs lime leaves
  • 2-3 stalk lemongrass

SEASONING

  • ¾ pcs palm sugar
  • 2-3 tsp salt
  • 1 tsp mushroom powder optional

Instructions

  • In a food processor, combine garlic, shallots, big red chilis, curly chilis, ground nutmeg, ground coriander seeds, ginger, and turmeric. Blend until the mixture becomes a smooth, fine paste.
  • Heat a generous amount of oil in a large pan. When the oil is hot, carefully add the spice paste.
  • Reduce the heat to low, letting the spices gently simmer. Be careful with the splashes. Add the galangal, lemongrass (smashed), bayleaves, and lime leaves. Stir well until you can smell the fragrance.
  • Add the chicken pieces. Stir with your spatula until all chickens are thoroughly covered.
  • Pour in half of the coconut milk. Let it simmer and wait until the broth subside and you can see some oil coming out of the broth. Add the remaining coconut milk. Season with salt. Stir well.
  • Add palm sugar and mushroom powder into the broth. Let it cook slowly over low heat, allowing the broth to reduce and the coconut milk to thicken.
  • Take out and throw away the lemongrass, lime leaves, galangal, and bay leaves. The chicken rendang is ready to serve.

Video

Notes

  • When adding the spice paste to the pot, immediately lower the heat to avoid splattering. Be cautious, as the mixture can splash.
  • Always add the seasonings after pouring in the remaining coconut milk to distribute the flavor evenly.
  • As the broth continues to simmer, it will gradually reduce, leaving behind a rich, thick sauce with fragrant spices. If you prefer a drier Chicken Rendang, you can continue cooking until the sauce is almost fully absorbed.
  • Once the dish is ready, remove the lime leaves, galangal, lemongrass, and bay leaves. These are for flavoring and are not meant to be eaten.
  • Tear the lime leaves before adding them, as this releases their fragrance more effectively.

Nutrition

Serving: 1piece | Calories: 197kcal | Carbohydrates: 4g | Protein: 2g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 401mg | Potassium: 242mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 4mg