Chicken Rendang

The famous Malaysian chicken curry This recipe is from FoodFood TV channel

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Chicken Rendang
Main Ingredients Chicken On Bone, Thick Coconut Milk
Cuisine Indonesian
Course Main Course Chicken
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Chicken Rendang

  • 750 grams Chicken On Bone Cut into 12 pieces on the bone
  • to taste Thick Coconut Milk
  • to taste Black pepper powder
  • 4 teaspoons Oil
  • 1 strands Lemon grass stalk
  • 1/2 inch pieces Galangal
  • 10-12 Shallot
  • 1 medium Onion
  • 2-3 Dried red chillies
  • 2-3 Fresh red chillies
  • 6-7 cloves Garlic
  • 1 inch pieces Ginger
  • 1/2 inch pieces Turmeric (fresh)
  • 1 cup Thick coconut milk


  1. Place chicken pieces in a large bowl, add salt and black pepper powder and mix well.
  2. Heat oil in a non stick pan, add chicken and sauté on high heat till lightly browned.
  3. Cut lemon grass stem roughly and put half of it in a mortar and crush. Add galangal and continue to crush. Grind shallots, onion, dried red chillies, fresh red chillies, garlic, ginger, fresh turmeric, remaining lemon grass and a little water to a smooth paste.Drain the chicken from the pan and place in a bowl. Add the crushed lemon grass and galangal to the pan and sauté for a minute.
  4. Add ground paste and continue to sauté for 2-3 minutes. Add ½ cup coconut milk and stir and sauté for a minute. Cover and simmer till oil begins to separate.
  5. Add chicken pieces and mix well. Add the remaining coconut milk and mix. Cook till the chicken is done.
  6. Serve hot.

Nutrition Info

Calories 1324
Carbohydrates 37.8
Protein 60.6
Fat 103.4
Other Fiber Niacin- 1.8mg