Chicken Rendang Recipe - Malaysian-Indonesian Chicken Stew
A high protein Malaysian recipe with chicken breasts - cut into 1 inch cubes, sunflower oil, inch cinnamon stick (dalchini). Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
20 steps- 1
To begin making the Chicken Rendang Recipe we will first make the spice paste
chicken breasts - cut into 1 inch cubes(300 grams) - 2
To make the spice paste for Chicken RendangIn a saucepan, heat 1/2 cup of water, add the dry red chillies and bring it to a brisk boil
chicken breasts - cut into 1 inch cubes(300 grams)dry red chillies(10) - 3
Turn off the flame and let the chillies cool, drain the excess water and set aside
dry red chillies(10) - 4
Once the chillies have cooled down split each of them into two, and deseed, ensure all the seeds are completely removed
chicken breasts - cut into 1 inch cubes(300 grams)dry red chillies(10) - 5
Transfer to a bowl and set aside
- 6
In a mixer jar, combine the boiled and deseed chillies, onions, ginger, garlic, and lemon grass and grind into a paste
chicken breasts - cut into 1 inch cubes(300 grams)stalk lemon grass - white portion only(1)onions - sliced(2)cloves garlic(4)inch ginger - or galangal(1)stalk lemon grass - tender white portion only(2)dry red chillies(10) - 7
Add some water if required to get a thick spice paste and set aside
- 8
Getting ahead to make the Chicken Rendang RecipeIn a kadai, heat oil on medium flame, add the whole spices- cloves, cardamom, star anise and cinnamon, once they begin to sizzle, add the freshly ground spice paste to this and cook until the raw smell goes away
chicken breasts - cut into 1 inch cubes(300 grams)inch cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(1)cloves cloves (laung)(2)star anise(1)fresh coconut - grated(1/2)cloves garlic(4) - 9
This will take a good 5-7 minutes
- 10
Next add the coconut milk, salt, sugar, lemon grass, mix well and bring to a single boil
stalk lemon grass - white portion only(1)coconut milk(200 ml)salt - to tastefresh coconut - grated(1/2)stalk lemon grass - tender white portion only(2) - 11
Reduce the flame to medium-low, add the chicken pieces and cover the kadai
chicken breasts - cut into 1 inch cubes(300 grams) - 12
This will take about 6-8 minutes
- 13
Ensure you cook the chicken only until tender
chicken breasts - cut into 1 inch cubes(300 grams)stalk lemon grass - white portion only(1)stalk lemon grass - tender white portion only(2) - 14
Do not over cook, you will be left with rubbery pieces of meat
- 15
Turn off the flame and leave the lid on it as before
- 16
Heat a small skillet on medium flame and dry roast the freshly grated coconut , till it turns into a golden brown colour and the aroma wafts in the air
chicken breasts - cut into 1 inch cubes(300 grams)coconut milk(200 ml)fresh coconut - grated(1/2) - 17
Turn off the flame and add this toasted coconut to the Chicken Rendang
chicken breasts - cut into 1 inch cubes(300 grams)coconut milk(200 ml)fresh coconut - grated(1/2) - 18
Check the salt and seasonings and adjust to suit your taste
salt - to taste - 19
Transfer the Chicken Rendang to a serving bowl and serve hot
chicken breasts - cut into 1 inch cubes(300 grams) - 20
Serve Chicken Rendang along with Thai Coconut Garlic Rice Recipe, a fried egg on the side for a lip smacking meal
chicken breasts - cut into 1 inch cubes(300 grams)coconut milk(200 ml)fresh coconut - grated(1/2)cloves garlic(4)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Chicken Rendang Recipe - Malaysian-Indonesian Chicken Stew
A high protein Malaysian recipe with chicken breasts - cut into 1 inch cubes, sunflower oil, inch cinnamon stick (dalchini). Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
20 steps- 1
To begin making the Chicken Rendang Recipe we will first make the spice paste
chicken breasts - cut into 1 inch cubes(300 grams) - 2
To make the spice paste for Chicken RendangIn a saucepan, heat 1/2 cup of water, add the dry red chillies and bring it to a brisk boil
chicken breasts - cut into 1 inch cubes(300 grams)dry red chillies(10) - 3
Turn off the flame and let the chillies cool, drain the excess water and set aside
dry red chillies(10) - 4
Once the chillies have cooled down split each of them into two, and deseed, ensure all the seeds are completely removed
chicken breasts - cut into 1 inch cubes(300 grams)dry red chillies(10) - 5
Transfer to a bowl and set aside
- 6
In a mixer jar, combine the boiled and deseed chillies, onions, ginger, garlic, and lemon grass and grind into a paste
chicken breasts - cut into 1 inch cubes(300 grams)stalk lemon grass - white portion only(1)onions - sliced(2)cloves garlic(4)inch ginger - or galangal(1)stalk lemon grass - tender white portion only(2)dry red chillies(10) - 7
Add some water if required to get a thick spice paste and set aside
- 8
Getting ahead to make the Chicken Rendang RecipeIn a kadai, heat oil on medium flame, add the whole spices- cloves, cardamom, star anise and cinnamon, once they begin to sizzle, add the freshly ground spice paste to this and cook until the raw smell goes away
chicken breasts - cut into 1 inch cubes(300 grams)inch cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(1)cloves cloves (laung)(2)star anise(1)fresh coconut - grated(1/2)cloves garlic(4) - 9
This will take a good 5-7 minutes
- 10
Next add the coconut milk, salt, sugar, lemon grass, mix well and bring to a single boil
stalk lemon grass - white portion only(1)coconut milk(200 ml)salt - to tastefresh coconut - grated(1/2)stalk lemon grass - tender white portion only(2) - 11
Reduce the flame to medium-low, add the chicken pieces and cover the kadai
chicken breasts - cut into 1 inch cubes(300 grams) - 12
This will take about 6-8 minutes
- 13
Ensure you cook the chicken only until tender
chicken breasts - cut into 1 inch cubes(300 grams)stalk lemon grass - white portion only(1)stalk lemon grass - tender white portion only(2) - 14
Do not over cook, you will be left with rubbery pieces of meat
- 15
Turn off the flame and leave the lid on it as before
- 16
Heat a small skillet on medium flame and dry roast the freshly grated coconut , till it turns into a golden brown colour and the aroma wafts in the air
chicken breasts - cut into 1 inch cubes(300 grams)coconut milk(200 ml)fresh coconut - grated(1/2) - 17
Turn off the flame and add this toasted coconut to the Chicken Rendang
chicken breasts - cut into 1 inch cubes(300 grams)coconut milk(200 ml)fresh coconut - grated(1/2) - 18
Check the salt and seasonings and adjust to suit your taste
salt - to taste - 19
Transfer the Chicken Rendang to a serving bowl and serve hot
chicken breasts - cut into 1 inch cubes(300 grams) - 20
Serve Chicken Rendang along with Thai Coconut Garlic Rice Recipe, a fried egg on the side for a lip smacking meal
chicken breasts - cut into 1 inch cubes(300 grams)coconut milk(200 ml)fresh coconut - grated(1/2)cloves garlic(4)
Rate this recipe