Chicken Rendang Recipe – Malaysian-Indonesian Chicken Stew
Description:
The Chicken Rendang Recipe is a deliciously rich and spicy Malaysian-Indonesian chicken stew. Red chillies contribute to the heat of the dish, balanced by the creamy richness of coconut milk and toasted coconut flakes. It’s an aromatic dish that combines heat, sweetness, and earthiness, creating a harmonious balance of flavors perfect for a hearty main course.
Cuisine: Malaysian
Course: Main Course
Diet: High Protein, Non-Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken breasts | 300 grams (cut into 1-inch cubes) |
| Oil | 1 tablespoon |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Cardamom pods/seeds | 1 pod |
| Cloves (Laung) | 2 cloves |
| Star anise | 1 piece |
| Lemon grass | 1 stalk (white portion, cut diagonally) |
| Coconut milk | 200 ml |
| Salt | To taste |
| Fresh coconut (grated) | 1/2 of a coconut |
| For the spice paste | |
| Onions | 2 (sliced) |
| Garlic | 4 cloves |
| Ginger (or galangal) | 1-inch piece |
| Lemon grass | 2 stalks (tender white portion only) |
| Dry red chillies | 10 (soaked) |
Nutritional Information (per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 28 g |
| Carbohydrates | 10 g |
| Fiber | 3 g |
| Fat | 22 g |
| Sodium | 600 mg |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4
Instructions:
Step 1: Prepare the Spice Paste
To start, we will first prepare the aromatic spice paste that defines this dish’s flavor profile. Place the sliced onions, garlic, ginger (or galangal), lemon grass (tender white part), and dry red chillies into a blender or food processor. Add a splash of water if needed, and blend to form a smooth paste.
Step 2: Sauté the Spices
In a large saucepan or wok, heat the oil over medium heat. Add the cinnamon stick, cardamom pod, cloves, and star anise. Sauté the whole spices for a minute or two until fragrant, allowing their flavors to infuse the oil.
Step 3: Cook the Spice Paste
Add the prepared spice paste to the pan with the whole spices. Stir well and cook the paste on medium heat for 5–7 minutes, until it becomes aromatic and the oil begins to separate from the paste.
Step 4: Add Chicken and Coconut Milk
Once the paste is cooked, add the chicken cubes to the pan. Stir to coat the chicken in the flavorful spice mixture. Cook for about 5 minutes, allowing the chicken to sear slightly.
Now, add the coconut milk to the pan along with the salt to taste. Stir everything together, ensuring the chicken is fully submerged in the sauce. Bring the mixture to a gentle simmer.
Step 5: Add Fresh Coconut and Lemongrass
Add the grated fresh coconut into the pan along with the diagonally cut lemon grass stalks. Stir the ingredients to combine. Allow the dish to simmer for another 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Step 6: Final Adjustments and Serving
Taste and adjust the seasoning if necessary, adding more salt or a touch of sugar if you prefer a sweeter profile. Once the stew reaches your desired consistency, remove from heat.
Serve your Chicken Rendang hot, garnished with additional toasted coconut flakes if desired. This dish pairs wonderfully with steamed rice, making for a satisfying and flavorful meal.
Enjoy your rich, aromatic Chicken Rendang that brings the vibrant flavors of Malaysian and Indonesian cuisines right to your table!
