Chicken Rendang
Discover the deeply aromatic and irresistibly rich flavors of **Chicken Rendang**, an iconic Indonesian dish that's a true celebration of slow-cooked perfection. Tender chicken thighs are simmered in a luscious medley of creamy coconut milk, fragrant lemongrass, warming spices like cinnamon and star anise, and a bold spice paste crafted from red chilies, shallots, and galangal. Toasted desiccated coconut adds depth and texture, while kaffir lime leaves deliver a citrusy aroma that perfectly balances the dish's complexity. This slow-cooked masterpiece takes time, but the melt-in-your-mouth chicken and intensely flavorful, caramelized sauce are worth every minute. Pair it with steamed rice for an authentic, comforting meal that will transport your taste buds straight to Southeast Asia. Perfect for special occasions or when you're craving something extraordinary, this Chicken Rendang recipe is a guaranteed showstopper!
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Recipe Information
Ingredients
- 1.5 kg chicken thighs
- 400 ml coconut milk
- 100 g desiccated coconut
- 6 red chilies
- 6 shallots
- 4 garlic cloves
- 2 inch piece ginger
- 2 lemongrass stalks
- 1 teaspoon turmeric powder
- 1 inch piece galangal
- 3 kaffir lime leaves
- 1 cinnamon stick
- 1 star anise
- 1 tablespoon sugar
- 2 teaspoons salt
- 3 tablespoons cooking oil
Instructions
Begin by making the spice paste. In a food processor, combine red chilies, shallots, garlic, ginger, lemongrass, and galangal. Process until you achieve a smooth paste.
Heat the cooking oil in a large pot or Dutch oven over medium heat. Add the spice paste and cook, stirring frequently, for about 5-10 minutes or until the paste becomes fragrant and begins to separate from the oil.
Stir in the turmeric powder and desiccated coconut. Continue to cook for another 5 minutes, stirring constantly to prevent burning.
Add the chicken thighs to the pot, coating them well with the spice paste. Cook the chicken for about 5 minutes, stirring occasionally, until browned all over.
Pour in the coconut milk and add the cinnamon stick, star anise, kaffir lime leaves, sugar, and salt. Stir to combine.
Bring the mixture to a gentle simmer. Reduce the heat to low and cover the pot. Allow it to cook slowly for about 2 hours, stirring occasionally to prevent sticking, or until the chicken is tender and the sauce has thickened.
Uncover the pot and increase the heat slightly. Continue to cook for another 30 minutes, stirring occasionally, until the sauce has reduced significantly and becomes thick and coats the chicken well.
Once the rendang has reached the desired consistency, adjust the seasoning with more salt or sugar if needed.
Remove from heat and allow the dish to rest for at least 10 minutes before serving.
Serve the Chicken Rendang with steamed rice, and enjoy the rich and aromatic flavors.
Nutrition Facts
Calories |
4862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.1 g | 354% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1410 mg | 470% | |
| Sodium | 6143 mg | 267% | |
| Total Carbohydrate | 189.0 g | 69% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 83.0 g | ||
| Protein | 413.9 g | 828% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 577 mg | 44% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 8583 mg | 183% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
