Rendang Ayam

Nutrition · per serving

Steps

1. 1

   Prepare the spice paste. In a blender or small food processor, combine the shallots, garlic, red chillies, bird's eye chillies, fresh turmeric, galangal, lemongrass, and water. Blend to a mostly smooth paste, stopping to scrape down as needed. A fairly fine paste helps the rendang cook down faster and more evenly.

   120 g shallots, roughly chopped4 garlic cloves3 fresh red chillies, seeded if preferred2 fresh bird's eye chillies15 g fresh turmeric, peeled and sliced20 g galangal, peeled and sliced2 stalks lemongrass, tender inner part only, sliced30 ml water
2. 2

   Toast the desiccated coconut in a dry skillet over medium-low heat for 3-5 minutes, stirring often, until deep golden brown and fragrant. Do not let it burn. Tip it out immediately so it does not continue cooking in the pan.

   25 g desiccated coconut
3. 3

   Place a wide sauté pan or shallow pot over medium heat. Add the spice paste and cook, stirring frequently, for 5-7 minutes until the raw aroma fades and the paste thickens noticeably. The moisture should reduce and the paste should look glossy and concentrated.

   120 g shallots, roughly chopped4 garlic cloves3 fresh red chillies, seeded if preferred2 fresh bird's eye chillies15 g fresh turmeric, peeled and sliced20 g galangal, peeled and sliced2 stalks lemongrass, tender inner part only, sliced30 ml water
4. 4

   Add the chicken pieces and turn them in the hot paste for 2 minutes so they are well coated. Pour in the coconut milk, then add the kaffir lime leaves, turmeric leaf, salt, and black pepper. Bring just to a gentle simmer; avoid a hard boil, which can make the coconut split aggressively.

   700 g bone-in chicken thighs and drumsticks400 ml coconut milk4 kaffir lime leaves, torn1 leaf turmeric leaf, tied in a knot6 g sea salt1 g black pepper
5. 5

   Simmer uncovered over medium-low heat for 30-35 minutes, stirring every few minutes and turning the chicken occasionally, until the chicken is fully cooked and tender. The liquid should reduce from a sauce to a thick coating. If your pan runs hot, lower the heat to prevent scorching before the chicken is done.

   700 g bone-in chicken thighs and drumsticks400 ml coconut milk4 kaffir lime leaves, torn1 leaf turmeric leaf, tied in a knot6 g sea salt1 g black pepper
6. 6

   Stir in the toasted desiccated coconut and continue cooking for 5-8 minutes, stirring more frequently, until the rendang becomes darker, oily around the edges, and almost dry, clinging tightly to the chicken. The chicken should be very tender and the paste intensely aromatic.

   25 g desiccated coconut
7. 7

   Turn off the heat and stir in the lime juice. Rest for 5 minutes before serving; this short rest lets the oil settle back into the paste and the flavours round out. Serve hot.

   10 ml lime juice

Origin & History

Rendang is one of the great ceremonial dishes of the Malay-Indonesian world, deeply associated with Minangkabau cooking and widely beloved across Malaysia. Ayam rendang is a common home-style variation made with chicken, especially for festive meals, where coconut, aromatics, and slow reduction create its characteristic deep flavour. In Malaysia, rendang appears in both daily cooking and celebration menus such as Hari Raya.