Chicken Rendang Recipe

Name: Chicken Rendang
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon crushed fennel seed; 1 teaspoon ground turmeric; ½ teaspoon fresh ground black pepper; 1 teaspoon paprika; 2 teaspoons soft brown sugar; 2 stalks lemongrass; 4 ounces small onion, finely chopped; 3 garlic cloves, chopped; 2 macadamia nuts, chopped; 3 red chilies, deseeded and chopped; 4 slices fresh galangal root; 1 (3 lb) whole chickens, cut into 12 pieces; 4 fresh lime leaves, torn; 1 teaspoon shrimp paste; 2 tablespoons vegetable oil; 1 (14 ounce) can coconut milk; 3 ounces shredded coconut; salt; plainly boiled cooked rice; green vegetables

Servings: persons

1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon crushed fennel seed
1 teaspoon ground turmeric
½ teaspoon fresh ground black pepper
1 teaspoon paprika
2 teaspoons soft brown sugar
2 stalks lemongrass
4 ounces small onion, finely chopped
3 garlic cloves, chopped
2 macadamia nuts, chopped
3 red chilies, deseeded and chopped
4 slices fresh galangal root
1 (3 lb) whole chickens, cut into 12 pieces
4 fresh lime leaves, torn
1 teaspoon shrimp paste
2 tablespoons vegetable oil
1 (14 ounce) can coconut milk
3 ounces shredded coconut
salt
plainly boiled cooked rice
green vegetables

1
Combine the coriander, cumin, fennel, turmeric, pepper, paprika and sugar in a bowl.
2
Put the lemon grass, onions, garlic, candlenuts, chilies and galangal in a blender and puree until very smooth.
3
Dry-fry the shredded coconut without any oil until golden brown.
4
Transfer to a blender and blend until smooth.
5
Heat the oil in a saute pan large enough to take the chicken pieces in a single layer.
6
Add the pureed spices and fry over medium heat for 5 minutes, stirring.
7
Add the chicken pieces to the pan.
8
Cook for 5 minutes, stirring and turning to coat with the spices.
9
Stir in the dry spices, then add the lime leaves, shrimp paste, coconut milk and salt to taste.
10
Bring to the boil then simmer gently for 15 minutes.
11
Stir in the shredded coconut.
12
Cover tightly and simmer over low heat for another 20 minutes without removing the lid.
13
Serve with rice and plenty of vegetables.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 tablespoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon crushed fennel seed, 1 teaspoon ground turmeric, and more.

Yes, Chicken Rendang falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Rendang

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions