Chicken Rendang

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A specialty Malaysian dish, this dry chicken curry is slow cooked, resulting in a fragrant and tender chicken. Here’s how to do this at home.

Let's start cooking!

Blended spice paste in blender

Step 1 - Blend spice paste

  • Lightly toast coriander & cumin seeds on a pan then remove.
  • Roughly chop chilies, ginger, turmeric and galangal
  • Blend the toasted seeds, lemongrass, ginger, turmeric, galangal, red chili and red chili padi. Use a little water to help the blender along into a paste.
Chicken in spice paste, milk, lime leaves and turmeric leaf in pot

Step 2 - Cook rendang

  • In a wok on medium heat, add spice paste and cook until the paste is fragrant and reduced.
  • Add in coconut milk, lime leaves and turmeric leaf and stir to mix. After 10 minutes, add in the kerisik.
  • Add in chicken and cook for another 30 minutes on low heat until the chicken is tender and cooked.
Sauteed raisins with butter on pot

Step 3 - Saute raisins

  • In a pan on medium heat, sauté the raisins with 1 Tbsp butter. Set aside.
Don’t worry about leftovers -curries and stews always taste best when kept after cooking, as this allows complex flavors to develop over time

Garnish and serve!

Chicken in spice paste with sauteed raisins

Serve rendang hot, with raisins by the side. Best with steamed rice or ketupat (rice cake).

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