Chicken Rendang Recipe (Resepi Rendang Ayam)

When you think of rendang, two countries immediately come to mind: Indonesia (URAP KANGKUNG/WATER SPINACH SALAD) and Malaysia. Rendang is widely recognized as originating from Indonesia, particularly from the Minangkabau people of West Sumatra. Traditionally, it is prepared for ceremonial occasions, and its name refers to the slow-cooking process that tenderizes meat in a rich mixture of coconut milk and spices.

Rendang usually comes in two popular variations: beef rendang (rendang daging) and chicken rendang (rendang ayam). In both Indonesian and Malaysian (KERABU BENDI/OKRA SALAD) versions, the rempah (spice paste) is the heart of the dish.

Traditional Minangkabau rendang uses freshly ground ingredients like shallots, garlic, ginger, galangal, lemongrass, turmeric, and dried red chilies, cooked slowly with coconut milk and kerisik (toasted, ground coconut) to create a deep, complex flavor.

 

This recipe is the Minangkabau-style chicken rendang, made authentically with the traditional spice paste. While it’s inspired by the traditional Indonesian version, it has been adapted for home cooks, making it easier to prepare in a regular kitchen as a simple chicken rendang recipe (Rendang Ayam).

Ingredients
1 chicken, cut into preferred sizes and marinated with ½ tbsp dark soy sauce

For the Rendang Paste (Blend) 
3 garlic cloves
2 lemongrass stalks
½-inch ginger
1-inch galangal
1 large red onion
Some water

Other Ingredients
Dried red chilies (to taste)
1 star anise
2 cinnamon sticks
1 bay leaf
3 cloves
2 cups thick coconut milk (from one coconut)
2 tbsp kerisik
2 tbsp oil
Salt to taste

Method
Heat oil and fry the rendang paste until oil floats.
Add star anise, cinnamon, bay leaf, and cloves.
Stir in and pour coconut milk in. 
Simmer to a thick paste.
Add chicken and cook until chicken is cooked.
Add kerisik and salt.
Stir all in and off the heat.