Chicken Rendang Recipe




500 gm of chicken

10 cloves of shallot

2 shreds of galangal

2 inches of ginger

1 bowl of coconut flakes

2 sticks of lemongrass

1  turmeric leaf

1 piece of dried tamarind

4 cups of thick coconut milk

½ cup of chilli paste

a bit of turmeric powder

a bit of salt

a bit of sugar

oil for frying



  1. Firstly, blend the chicken with a bit of salt and turmeric powder and leave it for a while.
  2. Heat up the oil and fry the chicken. Fry for a short while, the chicken doesn’t have to be crispy. Then, separate the chicken and toss the oil.
  3. Next, blend ginger, galangal, roughly cut shallot and tumeric powder to a fine paste with a bit of water.
  4. Then, pound the coconut flakes till about crush.
  5. Add coconut milk into the wok, followed by the blended mixture together with lemongrass, dried tamarind, chilli paste, turmeric leaves that has been teared up and pounded coconut flakes.
  6. Stir till even and heat the oil. Let it simmer and stir occasionally to prevent the coconut milk from clumping.
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