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Malaysian-style Chicken Rendang

groups4 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 40 minsscheduleTotal: 50 minsoutdoor_grillStewedlocal_fire_departmentMedium
Allergens:warningTree nuts

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

18 Steps Total

schedulePrepare in advance

  • circleThe chicken needs to be marinated with salt in advance for at least 1 hour1h
01
Preparation
00:00:16
warningStay safe

Wash hands thoroughly after handling raw chicken to avoid cross-contamination.

  • Place 1 kg chicken pieces in a bowl
  • Add 0.5 tsp salt and mix well
  • Cover and marinate for at least 1 hour
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Watch out

The chicken must be marinated thoroughly, otherwise the meat will taste bland.

Ingredients:chicken (1 kg)Salt (0.5 tsp)
Tools:bowl
02
Active Cooking
00:00:35
  • Prepare a dry pan and add 150 g grated coconut
  • Stir-fry over medium heat for 10 to 12 minutes
  • Fry until the coconut turns golden brown
local_fire_departmentMedium heat
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Watch out

Stir the grated coconut constantly while toasting, otherwise uneven heat will cause the bottom to burn.

Ingredients:Grated coconut (150 g)
Tools:wokspatula
03
Preparation
00:00:59
  • Transfer the cooled toasted coconut into a blender
  • Blend until fine, then set aside
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Watch out

The coconut must be completely cooled before placing it in the blender, otherwise heat will build up inside.

Ingredients:Grated coconut
Tools:blender
04
Preparation
00:01:23
warningStay safe

Be careful with hot water to avoid burns; make sure the temperature drops to a safe level before squeezing.

  • Prepare 150 g fresh grated coconut in a blender, add 300 g hot water
  • Blend until smooth, then pour through a strainer
  • Once slightly cooled, squeeze out rich coconut milk and set aside
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Watch out

Make sure the temperature is comfortable to the touch before squeezing the coconut milk, otherwise the high heat will scald the skin.

Ingredients:Grated coconut (150 g)hot water (300 g)
Tools:blenderstrainer
05
Preparation
00:02:00
warningStay safe

Be careful with your fingers when cutting chilies with scissors, and avoid touching your eyes.

  • Cut 50 g dried chilies into small sections with scissors
  • Rinse in water and remove seeds
  • Drain well and set aside
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Watch out

The dried chilies must be thoroughly deseeded and drained, otherwise excess moisture will affect the blending and frying process.

Ingredients:dried chilies (50 g)
Tools:scissorsbowl
06
Preparation
00:02:23
  • Place 1 tbsp tamarind paste in a bowl
  • Add a little water and mix well
  • Set aside
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Watch out

The tamarind paste must be completely dissolved in water, otherwise lumps will cause an uneven texture.

Ingredients:tamarind paste (1 tbsp)
Tools:bowlfork
07
Preparation
00:02:33
warningStay safe

Focus when using the knife, keep your fingers curled and flat.

  • Slice 1 piece galangal
  • Cut 4 piece kaffir lime leaves into sections
  • Cut 2 piece turmeric leaves into fine strips
  • Cut 2 piece lemongrass into small sections
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Watch out

The aromatics must be sliced evenly and finely, otherwise coarse fibers will affect the texture of the dish.

Ingredients:galangal (1 piece)kaffir lime leaves (4 piece)turmeric leaves (2 piece)lemongrass stalks (2 piece)
Tools:cutting boardknife
08
Preparation
00:03:22
  • Cut 130 g onion into small pieces
  • Cut 65 g shallots into small pieces
  • Cut 15 g garlic into small pieces
  • To make it easier to blend later
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Watch out

The onions and garlic must be cut into appropriate sizes, otherwise large pieces will jam the blender blades.

Ingredients:Onion (130 g)shallot (65 g)Garlic (15 g)
Tools:knifecutting board
09
Preparation
00:03:37
  • Place 50 g dried chilies and 10 g candlenuts in the blender
  • Add a portion of the oil to help blending, and blend into a paste
  • Gradually add 130 g onion, 65 g shallots, 15 g garlic, and the remaining oil (284 g total)
  • Blend into a smooth spice paste
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Watch out

Add oil in moderation, just enough for the blender to run smoothly, otherwise too much oil will dilute the paste.

Ingredients:dried chilies (50 g)candlenut (10 g)oil (284 g)Onion (130 g)shallot (65 g)Garlic (15 g)
Tools:blender
10
Preparation
00:04:48
  • Add 0.5 tsp ginger powder and 0.5 tsp turmeric powder to the blended spice paste
  • Blend again until thoroughly mixed
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Watch out

The spice powders must be mixed evenly, otherwise pockets of strong flavor will occur.

Ingredients:Ginger powder (0.5 tsp)turmeric powder (0.5 tsp)
Tools:blender
11
Active Cooking
00:04:58
warningStay safe

Hot oil may splatter when adding ingredients; slide the chicken in along the edge of the pan to avoid burns.

  • Heat 4 to 5 tbsp of oil in a pan
  • Add the marinated chicken and pan-fry for 6 to 8 minutes
  • Sear both outer surfaces of the chicken until lightly browned, then remove and set aside
local_fire_departmentMedium heat
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Watch out

Do not over-pan-fry the chicken

just sear the skin until it changes color, otherwise the meat will become dry

Ingredients:oil (4 tbsp)chicken
Tools:wokchopsticks
12
Active Cooking
00:05:29
  • Pour the blended spice paste into the pan
  • Add galangal slices and lemongrass
  • Stir-fry over medium heat for 6 to 8 minutes
  • Fry until the paste turns deep red and oil separates from it
local_fire_departmentMedium heat
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Watch out

Do not use too high heat when frying the spice paste, otherwise it will easily burn at the bottom and taste bitter.

Ingredients:galangallemongrass stalks
Tools:wokspatula
13
Active Cooking
00:05:54
  • Add the seared chicken into the cooked spice paste
  • Simmer over medium heat for about 10 minutes
  • Stir regularly during this time to prevent burning at the bottom
local_fire_departmentMedium heat
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Watch out

Stir frequently while simmering, otherwise the thick sauce will easily stick to the bottom and burn.

Ingredients:chicken
Tools:wokspatula
14
Active Cooking
00:06:01
  • Add 4 piece kaffir lime leaves, extracted coconut milk
  • Add the prepared tamarind water and ground toasted coconut
  • Mix well
local_fire_departmentMedium heat
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Watch out

Stir well after pouring in the coconut milk and water, otherwise the texture will separate unevenly.

Ingredients:kaffir lime leaves (4 piece)hot watertamarind pasteGrated coconut
Tools:wokspatula
15
Active Cooking
00:06:27
  • Simmer for another 10 minutes or so
  • Reduce the sauce until slightly thickened and coating the chicken
local_fire_departmentMedium heat
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Watch out

Moisture decreases rapidly during the reduction stage, so stir frequently to avoid burning.

Tools:spatulawok
16
Active Cooking
00:06:35
  • Add 1.5 tbsp palm sugar and 1 tsp salt to season
  • Stir-fry evenly to blend the flavors
local_fire_departmentMedium heat
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Watch out

Adding palm sugar can cause quick caramelization, so stir continuously until fully melted and distributed.

Ingredients:palm sugar (1.5 tbsp)Salt (1 tsp)
Tools:spatulawok
17
Active Cooking
00:06:44
  • Stir in 2 piece finely sliced turmeric leaves
  • Mix well and turn off the heat
local_fire_departmentMedium heat
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Watch out

Do not overheat the turmeric leaves once added, otherwise the aroma will evaporate and be lost.

Ingredients:turmeric leaves (2 piece)
Tools:wokspatula
18
Active Cooking
00:06:52
  • Once slightly cooled, use a spoon to scoop out excess oil
  • The sauce will naturally thicken further as it cools
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Watch out

Scoop the oil gently to avoid accidentally scooping out the chicken and aromatics.

Tools:spoonbowl

groceryAll Ingredients

chicken1 kg
Salt1.5 tsp
Grated coconut300 g
hot water300 g
dried chilies50 g
tamarind paste1 tbsp
galangal1 piece
kaffir lime leaves4 piece
turmeric leaves2 piece
lemongrass stalks2 piece
Onion130 g
shallot65 g
Garlic15 g
candlenut10 g
oil284 g
Ginger powder0.5 tsp
turmeric powder0.5 tsp
palm sugar1.5 tbsp

blenderAll Tools Needed

bowlspatulawokblenderstrainerscissorsforkknifecutting boardchopsticksspoon