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Chicken Rendang

Prep: 45 mins

Cook: 1 hr

Tender chicken in a spicy chilli coconut sauce

  • 50g desiccated coconut

  • 10-15 dried long red chillies, de-seeded & soaked

  • 3 stalks lemongrass

  • 25g galangal

  • 25g ginger

  • 10g fresh turmeric

  • 5 Thai shallots

  • 1 red onion

  • 4 cloves garlic

  • 200ml vegetable oil

  • 1 cinnamon stick

  • 2 star anise

  • 4 kaffir lime leaves

  • 600g chicken legs

  • 300g coconut milk

  • 1 turmeric leaf, sliced (optional)

  • 25g palm sugar

  • 1tbsp tamarind paste

  • salt to taste

  • Steamed rice to serve

Toast desiccated coconut in a pan over a medium heat to make kerisik. Once browned, remove from the pan. Then, grind it using a pestle and mortar until it releases oil.

Next, blend chillies, galangal, garlic, shallots, turmeric, ginger, red onion and lemongrass stalks in a food processor or mortar. Put oil into a pan and set the heat to medium. Put the cinnamon stick and star anise, and blend of ingredients into the pan and fry for 5-10min until the paste is fragrant and oil starts to separate from the paste.

Next, add the kaffir lime leaves and chicken meat into the pan. Stir-fry using medium heat for 5 to 7 minutes.

Add some water, salt, tamarind paste and palm sugar to enhance the taste of the dish. Cook for about 5 minutes until the gravy becomes thick. Add coconut milk and the kerisik (toasted grated coconut) into the pan and simmer until chicken is cooked and the sauce has thickened.

Add the sliced turmeric leaf (optional) and serve the chicken rendang with steamed rice.

How To Make Chicken Rendang

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  • 50g desiccated coconut

  • 10-15 dried long red chillies, de-seeded & soaked

  • 3 stalks lemongrass

  • 25g galangal

  • 25g ginger

  • 10g fresh turmeric

  • 5 Thai shallots

  • 1 red onion

  • 4 cloves garlic

  • 200ml vegetable oil

  • 1 cinnamon stick

  • 2 star anise

  • 4 kaffir lime leaves

  • 600g chicken legs

  • 300g coconut milk

  • 1 turmeric leaf, sliced (optional)

  • 25g palm sugar

  • 1tbsp tamarind paste

  • salt to taste

  • Steamed rice to serve


Toast desiccated coconut in a pan over a medium heat to make kerisik. Once browned, remove from the pan. Then, grind it using a pestle and mortar until it releases oil.

Next, blend chillies, galangal, garlic, shallots, turmeric, ginger, red onion and lemongrass stalks in a food processor or mortar. Put oil into a pan and set the heat to medium. Put the cinnamon stick and star anise, and blend of ingredients into the pan and fry for 5-10min until the paste is fragrant and oil starts to separate from the paste.

Next, add the kaffir lime leaves and chicken meat into the pan. Stir-fry using medium heat for 5 to 7 minutes.

Add some water, salt, tamarind paste and palm sugar to enhance the taste of the dish. Cook for about 5 minutes until the gravy becomes thick. Add coconut milk and the kerisik (toasted grated coconut) into the pan and simmer until chicken is cooked and the sauce has thickened.

Add the sliced turmeric leaf (optional) and serve the chicken rendang with steamed rice.

How To Make Chicken Rendang

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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