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Rendang Ayam (Chicken Rendang)

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: Malaysian
Ingredients Method

Ingredients
  

Main Ingredients
  • 1 kg chicken (cut into medium pieces)
  • 400 ml thick coconut milk
  • 2 lemongrass stalks (bruised)
  • 4 kaffir lime leaves
  • 1 turmeric leaf (optional, sliced)
  • 2 tbsp cooking oil
  • Salt to taste
  • Sugar to taste
Spice Paste (Blend Until Smooth)
  • 10 dried red chilies (soaked & deseeded)
  • 5 shallots
  • 4 cloves garlic
  • 1 inch ginger
  • 1 inch galangal
  • 2 lemongrass stalks (white part only)
Ground Spices
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp fennel powder

Method
 

Detailed Instructions (Step by Step)
    Step 1: Prepare the dried chilies
    1. Soak the dried red chilies in hot water for 15–20 minutes until soft.Remove the seeds to reduce bitterness and excessive heat.Drain well before blending.
    Step 2: Make the spice paste (Rempah)
    1. Add soaked chilies, shallots, garlic, ginger, galangal, and lemongrass (white part only) into a blender.Blend until a smooth, thick paste forms.Add a little soaking water only if needed.
    2. Tip: A smooth paste is key to a rich, aromatic rendang — avoid chunky texture.
    Step 3: Heat the oil properly
    1. Heat 2 tablespoons of cooking oil in a heavy-bottomed pan or wok over medium heat.Make sure the oil is hot but not smoking.
    Step 4: Fry the spice paste
    1. Add the blended spice paste into the hot oil.Stir continuously and fry for 8–10 minutes until:
    2. The paste turns darker
    3. Oil begins to separate
    4. The raw spice smell disappears
    5. This step builds the deep flavor of rendang.
    Step 5: Add ground spices
    1. Add coriander powder, cumin powder, and fennel powder.Stir-fry for 1 minute to release their aroma.Lower the heat slightly if the paste sticks.
    Step 6: Add the chicken
    1. Add chicken pieces into the pan.Stir well to coat each piece with the spice paste.Cook for 5 minutes until the chicken firms up slightly.
    Step 7: Add coconut milk and aromatics
    1. Pour in the thick coconut milk slowly while stirring.
      Add:
    2. Bruised lemongrass stalks
    3. Kaffir lime leaves
    4. Turmeric leaf (if using)
    5. Bring to a gentle boil, not a rapid boil.
    Step 8: Slow simmer (the most important step)
    1. Reduce heat to low and simmer uncovered for 45–60 minutes.Stir every 5–7 minutes to prevent burning at the bottom.
      During this stage:
    2. The sauce will slowly reduce
    3. Oil will rise to the surface
    4. Flavors will deepen
    Step 9: Let the rendang dry and caramelize
    1. Continue cooking until:
    2. The sauce becomes thick and dry
    3. Chicken is fully coated
    4. Color turns deep brown
    5. This can take another 15–20 minutes depending on heat.
    6. This is what separates rendang from curry.
    Step 10: Season to taste
    1. Add salt and sugar gradually.Taste and adjust until balanced:
    2. Spicy
    3. Savory
    4. Slightly sweet
    Step 11: Final fry for authentic texture
    1. Once nearly dry, stir-fry gently for 3–5 minutes until slightly oily and glossy.Do not rush — low heat is key.
    Step 12: Rest before serving
    1. Turn off heat and let the rendang rest for 10 minutes.This allows flavors to settle and the sauce to cling better to the chicken.
    Step 13: Serve
    1. Serve Rendang Ayam hot with:
    2. Steamed rice
    3. Lemang
    4. Ketupat
    5. Fresh cucumber slices
    Pro Tips
    1. Rendang tastes even better the next day
    2. Use thick coconut milk for richer flavor
    3. Keep heat low to avoid burning
    4. Can be frozen up to 1 month