Chicken Rendang

Comfort food perfect for the young and young-at-heart!
8 Pax
COOK TIME                      
2 Hours 20 Minutes


3cmGalangal, peeled and sliced
5 stalksLemongrass, sliced
4 clovesGarlic
3cmGinger, peeled and sliced
3 tbspBlended dried chilli
800gChicken parts (breast/thighs)
Salt, to taste
5 tbspToasted grated coconut (kerisik)
2-3Kaffir lime leaves
1 cupWater
1 cupFresh coconut milk 
2pcsCardamom pods (buah pelaga)
1pcStar anise (bunga lawang)
1pcCinnamon stick
1/2 cupCooking Oil


1Blitz shallots, galangal, 2 stalks of lemongrass, garlic, ginger and dried chili until a paste is formed.
2Heat cooking oil in a wok and sauté the paste with cinnamon, cloves, star anise, and cardamom.
3Add in the chicken and the remaining lemongrass stalks; stir to combine with the spices. Add the coconut milk and water.
4Let it simmer on medium heat, stirring frequently until the chicken is almost cooked.
5Add in the toasted coconut and kaffir lime leaves. Keep stirring.
6Lower the heat and cover the wok. Cook for more than 30 minutes or until chicken is tender. Add in salt.
7Remove from heat and serve.
Rendang tastes better the next day, so it’s best to prepare it ahead!

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