Chicken Rendang

Chicken Rendang is a rich, flavorful dish that hails from Indonesia, specifically the Minangkabau ethnic group of West Sumatra. This aromatic curry is known for its complex spices and tender, slow-cooked chicken. The unique blend of spices, coconut milk, and the depth of flavor makes Chicken Rendang a comforting dish that is perfect for any occasion. Whether you’re serving it at a family gathering or enjoying it during a quiet night in, this dish is sure to impress.

Why This Recipe is a Keeper

This Chicken Rendang recipe stands out for several reasons. First, it’s incredibly rich in flavor, offering a delightful balance of spices that will transport your taste buds straight to Southeast Asia. The slow cooking process allows the chicken to absorb all the aromatic spices, resulting in tender meat that practically melts in your mouth. Not only is it delicious, but it also makes for excellent leftovers, as the flavors deepen and develop even further over time.

What to Buy

To create a stunning Chicken Rendang, you’ll need the following ingredients:

• 1 1/2 lbs. boneless and skinless chicken breasts or thighs, cut into cubes – Chicken thighs are recommended for a juicier result.
• 1/3 cup cooking oil – A neutral oil works best for this recipe.
• 1 cinnamon stick – Adds warmth and sweetness.
• 3 cloves – An essential spice for depth of flavor.
• 3 star anise – Provides a sweet, licorice-like flavor.
• 3 cardamom pods – Infuses a fragrant aroma.
• 1 lemongrass, white part only, pounded and cut into strips – Adds a citrusy freshness.
• 1 cup coconut milk – Creamy and rich, it’s the base of the sauce.
• 1 cup water – To adjust the consistency of the sauce.
• 5 kaffir lime leaves, bruised – For an aromatic citrus note.
• 5 tablespoons toasted grated coconut (kerisik) – Adds texture and nuttiness.
• 1 tablespoon sugar, or to taste – Balances the flavors.
• Salt, to taste – Enhances overall flavor.
• 6 shallots – A sweeter alternative to onions, essential for the paste.
• 1-inch galangal – A type of ginger with a distinct flavor.
• 4 cloves garlic – Adds a robust flavor.
• 1-inch piece ginger, peeled – For warmth and spiciness.
• 10 dried chilies (chili arbol), seeded – Adjust the heat to your preference.

Recommended Tools

• Large pot or Dutch oven – Essential for slow cooking the rendang.
• Blender or food processor – To create a smooth spice paste.
• Wooden spoon – Perfect for stirring without scratching your pot.
• Measuring cups and spoons – For accurate measurements of ingredients.
• Knife and cutting board – For prepping your ingredients.

Stepwise Method: Chicken Rendang

Step 1: Prepare the Spice Paste

Start by soaking the dried chilies in hot water for about 15 minutes until they soften. Drain and place them in a blender with shallots, garlic, ginger, and galangal. Blend into a smooth paste, adding a splash of water if necessary.

Step 2: Cook the Aromatics

In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the cinnamon stick, cloves, star anise, and cardamom pods. Sauté for about 2 minutes until fragrant.

Step 3: Add the Spice Paste

Stir in the blended spice paste and cook for about 5-7 minutes, stirring frequently. This helps to cook out the raw flavors of the spices.

Step 4: Add the Chicken

Add the cubed chicken to the pot, coating it well with the spice mixture. Cook for another 5 minutes until the chicken is browned.

Step 5: Incorporate the Liquids

Pour in the coconut milk and water, then add the bruised kaffir lime leaves and lemongrass strips. Stir well to combine.

Step 6: Simmer

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, stirring occasionally. The chicken should become tender, and the sauce will thicken.

Step 7: Add Kerisik and Season

Once the chicken is tender, stir in the toasted grated coconut (kerisik) and sugar. Season with salt to taste. Cook for an additional 10-15 minutes, allowing the flavors to meld.

Step 8: Serve

Remove from heat and serve the Chicken Rendang hot with steamed rice or flatbreads. Garnish with additional kaffir lime leaves if desired.

If You’re Out Of…

• Shallots: You can substitute with onions, but reduce the quantity as they are stronger in flavor.
• Galangal: Use fresh ginger as a substitute, though the flavor will differ slightly.
• Kaffir lime leaves: Lime zest can provide a similar citrus aroma but won’t have the same depth.
• Kerisik: If you can’t find toasted grated coconut, use unsweetened shredded coconut, lightly toasted in a pan.

Frequent Missteps to Avoid

• Not blending the spice paste thoroughly can leave chunks that won’t break down during cooking.
• Overcooking the chicken can lead to dry meat; aim for just tender.
• Skipping the soaking step for dried chilies can result in a grainy paste.
• Forgetting to bruise the kaffir lime leaves and lemongrass reduces their flavor release.

Make Ahead Like a Pro

Chicken Rendang is an excellent dish to prepare in advance. You can make it up to three days ahead of time and store it in the refrigerator. The flavors will continue to develop, making it even tastier. Just remember to reheat it gently on the stove before serving. For longer storage, consider freezing the rendang in an airtight container for up to three months. Thaw it overnight in the refrigerator before reheating.

Common Qs About Chicken Rendang

Can I use different meats for rendang?

Absolutely! While chicken is traditional, you can use beef, lamb, or even tofu for a vegetarian version. Just adjust the cooking time as needed, especially for tougher cuts of meat.

How spicy is Chicken Rendang?

The spiciness largely depends on the amount and type of dried chilies you use. Adjust the heat level by adding more or fewer chilies according to your taste preference.

Can I make Chicken Rendang in a slow cooker?

Yes! You can transfer all the ingredients into a slow cooker after sautéing the spices and chicken. Cook on low for 6-8 hours or until the chicken is tender.

What should I serve with Chicken Rendang?

Chicken Rendang pairs beautifully with steamed rice or flatbreads like naan or roti. You can also serve it with a side of fresh vegetables or a simple salad to balance the richness of the dish.

Ready to Cook?

Let the enticing aromas of Chicken Rendang fill your kitchen as you embark on this delicious culinary adventure. With its fragrant spices and creamy coconut base, this dish is a true testament to the vibrant flavors of Southeast Asian cuisine. Gathering your ingredients and following the steps will yield a dish that’s not just food but an experience to share.

Indulge in this Chicken Rendang recipe, and bring a taste of Indonesia into your home. Whether for a special occasion or just a comforting weeknight meal, this recipe is bound to become a favorite. Enjoy the process, and happy cooking!

Chicken Rendang

This Chicken Rendang is a flavorful journey to Indonesia! Tender chicken simmered in aromatic spices and creamy coconut milk will leave you craving more.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Indonesian

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless and skinless chicken breasts or thighs, cut into cubes Chicken thighs are recommended for a juicier result.
• 1/3 cup cooking oil A neutral oil works best for this recipe.
• 1 stick cinnamon Adds warmth and sweetness.
• 3 cloves cloves An essential spice for depth of flavor.
• 3 pieces star anise Provides a sweet, licorice-like flavor.
• 3 pods cardamom Infuses a fragrant aroma.
• 1 piece lemongrass, white part only, pounded and cut into strips Adds a citrusy freshness.
• 1 cup coconut milk Creamy and rich, it’s the base of the sauce.
• 1 cup water To adjust the consistency of the sauce.
• 5 leaves kaffir lime leaves, bruised For an aromatic citrus note.
• 5 tablespoons toasted grated coconut (kerisik) Adds texture and nuttiness.
• 1 tablespoon sugar Or to taste, balances the flavors.
• Salt to taste Enhances overall flavor.
• 6 shallots A sweeter alternative to onions, essential for the paste.
• 1 inch galangal A type of ginger with a distinct flavor.
• 4 cloves garlic Adds a robust flavor.
• 1 inch piece ginger, peeled For warmth and spiciness.
• 10 dried chilies (chili arbol) seeded Adjust the heat to your preference.

Equipment

• Large pot or Dutch oven
• Blender or food processor
• Wooden Spoon
• Measuring cups and spoons
• Knife and cutting board

Method

 

1. Start by soaking the dried chilies in hot water for about 15 minutes until they soften. Drain and place them in a blender with shallots, garlic, ginger, and galangal. Blend into a smooth paste, adding a splash of water if necessary.
2. In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the cinnamon stick, cloves, star anise, and cardamom pods. Sauté for about 2 minutes until fragrant.
3. Stir in the blended spice paste and cook for about 5-7 minutes, stirring frequently. This helps to cook out the raw flavors of the spices.
4. Add the cubed chicken to the pot, coating it well with the spice mixture. Cook for another 5 minutes until the chicken is browned.
5. Pour in the coconut milk and water, then add the bruised kaffir lime leaves and lemongrass strips. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, stirring occasionally. The chicken should become tender, and the sauce will thicken.
7. Once the chicken is tender, stir in the toasted grated coconut (kerisik) and sugar. Season with salt to taste. Cook for an additional 10-15 minutes, allowing the flavors to meld.
8. Remove from heat and serve the Chicken Rendang hot with steamed rice or flatbreads. Garnish with additional kaffir lime leaves if desired.

Notes

• For a richer flavor, use chicken thighs instead of breasts.
• Make it ahead of time; flavors deepen with storage.
• Adjust the spice level by varying the amount of dried chilies.