Chicken Rendang – Tender Chicken in a Spicy Coconut Sauce

4 chicken legs (or 6–8 chicken thighs/drumsticks)
4–5 tablespoons vegetable oil
2 kaffir lime leaves (plus extra for garnish)
400ml coconut milk
Salt

2 tablespoons desiccated coconut

1–2 tablespoons palm sugar (gula jawa), grated
1 tablespoon tamarind paste

1 small cinnamon stick (or cassia bark)
2 star anise

The Rempah Paste

2 stalks lemongrass, finely chopped
4 shallots, chopped
½ small red onion, chopped
2–3 dried red chillies, soaked overnight
1 thumb-sized piece galangal
1 thumb-sized piece fresh turmeric (or 1 teaspoon ground turmeric)
3 garlic cloves

PREPARATION

1. Using a mortar and pestle, pound lemongrass and shallots first until broken down. Add red onion and continue pounding. Add galangal and garlic, then turmeric and chillies. Pound for 10–15 minutes until you have a smooth, juicy paste.

COOKING

1. Heat oil in a wok or heavy pan over medium heat. Add cinnamon and star anise and allow to sizzle gently.
2. Add the rempah paste and fry for about 5 minutes, stirring constantly, until darkened, fragrant and the oil begins to separate.
3. Add kaffir lime leaves and chicken. Coat thoroughly in the paste.
4. Pour in coconut milk and season with salt. Bring to a gentle simmer and cook uncovered for 25 minutes, stirring occasionally.
5. Meanwhile, toast desiccated coconut in a dry pan until golden brown. Remove immediately to prevent burning.
6. Once the rendang has reduced and the oil has visibly split, stir in toasted coconut, palm sugar and tamarind paste. Simmer for a further 5–10 minutes until thick and glossy.
7. Taste and adjust seasoning with salt if needed.
8. Garnish with finely sliced kaffir lime leaves and serve with steamed rice.

School of Wok Tips

• Fry the rempah until the oil separates — this is key to deep flavour.
• Toasting coconut adds nuttiness and thickens the sauce naturally.
• Do not rush the simmer — rendang develops flavour as it reduces.
• The oil splitting on top is a sign your rendang is ready.

FAQs

What makes a rendang different from a curry?
Rendang is cooked longer until the sauce reduces significantly and the oil separates, creating a thicker, more concentrated dish.

Can I use chicken breast?
You can, but bone-in thighs or legs stay juicier and develop better flavour.

What is kerisik?
Kerisik is toasted desiccated coconut used in Malaysian and Indonesian cooking to thicken and enrich curries and rendang.