Chicken Rendang Recipe – Malaysian-Indonesian Chicken Stew
Chicken Rendang is a fragrant and spicy Malaysian-Indonesian chicken stew that promises to awaken your taste buds with its rich flavors and aromatic spices. This dish showcases the culinary heritage of Southeast Asia, blending tender chicken with a medley of spices simmered to perfection in coconut milk. Served alongside fragrant rice, this dish is perfect for family gatherings or a cozy dinner at home.
Ingredients
Here’s a detailed list of ingredients needed to prepare this mouthwatering Chicken Rendang:
| Ingredient | Quantity |
|---|---|
| Chicken breasts | 300 grams (cut into 1-inch cubes) |
| Sunflower oil | 1 tablespoon |
| Cinnamon stick (Dalchini) | 1 inch |
| Cardamom pods/seeds (Elaichi) | 1 |
| Cloves (Laung) | 2 whole |
| Star anise | 1 |
| Lemongrass (white portion only) | 1 stalk |
| Coconut milk | 200 ml |
| Salt | To taste |
| Fresh coconut (grated) | 1/2 piece |
| Onions (sliced) | 2 medium |
| Garlic | 4 cloves |
| Ginger or galangal | 1 inch |
| Lemongrass (tender white portion) | 2 stalks |
| Dry red chillies | 10 |
Nutritional Information
Here is the nutritional information for one serving of Chicken Rendang (serving size: 1/4 of the recipe):
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 30 grams |
| Total Fat | 20 grams |
| Saturated Fat | 15 grams |
| Carbohydrates | 10 grams |
| Fiber | 3 grams |
| Sugars | 2 grams |
| Sodium | 300 mg |
Preparation Time
| Time Component | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 servings |
Instructions
Creating a delicious Chicken Rendang is a straightforward process, though it does require a few steps to build the complex flavors that characterize this dish. Here’s how to prepare it:
Step 1: Prepare the Spice Paste
-
Soak the Chillies: Begin by bringing 1/2 cup of water to a brisk boil in a saucepan. Add the dry red chillies and let them boil for a few minutes. After boiling, turn off the heat and allow the chillies to cool. Drain any excess water and set the chillies aside.
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Deseed the Chillies: Once the chillies have cooled, carefully split each of them in half and remove the seeds completely. Transfer the deseeded chillies to a bowl and set aside.
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Make the Paste: In a mixer jar, combine the cooled, deseeded chillies with the sliced onions, garlic cloves, ginger (or galangal), and lemongrass. Blend this mixture into a smooth paste, adding a little water if necessary to achieve a thick consistency. Set the spice paste aside for later use.
Step 2: Cooking the Chicken Rendang
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Heat the Oil: In a kadai (or a deep skillet), heat the sunflower oil over medium flame.
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Add Whole Spices: Once the oil is hot, add the whole spices: the cinnamon stick, cardamom, cloves, and star anise. Sauté them for a minute or until they become fragrant.
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Incorporate the Spice Paste: Add the freshly ground spice paste to the kadai and cook it for about 5-7 minutes, stirring occasionally, until the raw smell dissipates and the paste darkens slightly.
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Add Coconut Milk and Seasonings: Pour in the coconut milk, and season with salt to taste. Mix well and allow the mixture to come to a gentle boil.
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Cook the Chicken: Reduce the heat to medium-low, then carefully add the chicken cubes to the pot. Cover the kadai and simmer the chicken for about 6-8 minutes or until it is tender and fully cooked. Be cautious not to overcook the chicken, as this can lead to a rubbery texture.
Step 3: Finishing Touches
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Toast the Coconut: While the chicken is cooking, heat a small skillet over medium flame and dry roast the grated coconut. Stir continuously until it turns golden brown and releases a nutty aroma. This will take a few minutes—keep a close eye on it to prevent burning.
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Combine: Once the chicken is cooked and tender, turn off the heat, and sprinkle the toasted coconut over the Chicken Rendang. Stir gently to incorporate, and adjust the seasoning with additional salt if needed.
Step 4: Serving
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Serve Hot: Transfer the Chicken Rendang to a serving bowl and serve it hot.
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Accompaniments: For an authentic experience, serve the Chicken Rendang alongside Thai Coconut Garlic Rice and a fried egg for a deliciously satisfying meal.
Tips for Success
- Adjust the Spice Level: If you prefer a milder flavor, reduce the number of dry red chillies or remove the seeds carefully.
- Marinate for Enhanced Flavor: For a deeper flavor, marinate the chicken in the spice paste for a few hours or overnight before cooking.
- Store Leftovers: Chicken Rendang tastes even better the next day, so feel free to make it ahead of time and store it in the refrigerator. Reheat before serving.
This Chicken Rendang recipe is a delightful introduction to Malaysian-Indonesian cuisine, offering a wonderful balance of spices, creaminess, and rich textures. Enjoy the warmth and complexity of flavors, and share this dish with family and friends for an unforgettable dining experience.
