Recipe For Chicken Rendang Curry

Rendang is a tasty and flavourful Indonesian dish that is kind of like a creamy spiced coconut chicken stew. This Chicken Rendang also known as Rendang Ayam, is simple and delicious and ready in under an hour.

Considered by many to be the most delicious meal in the world, a Rendang is a mix of chicken or beef, spices and coconut milk, cooked low and slow.

The slow cooking process, until the liquid has almost disappeared, means this stew is absolutely full of flavour. You don't want to rush it, but it is worth the wait.

Malaysian Chicken Rendang

Rendang is an Indonesian spicy meat, most commonly using beef, but other meats are used, such as lamb, goat or chicken, like we have used here. The dish originated in West Sumatra, Indonesia and has spread across Indonesia to the cuisines of many Southeast Asian countries.

Although many people describe Rendang as a curry, it is actually a stew. It is not considered a curry in Indonesia as it is richer in flavour and has less liquid.

Four: Add the paste, mix well and cook for a further minute. Add the lime, salt and the second lot of ginger and cook for a further two minutes.

Indonesian Rendang Curry With Chicken Recipe

Rendang is full of spice flavour, but it isn't necessarily spicy hot. This particular recipe uses one red chilli , which can add a good level of heat to the dish. You can adjust the amount to your own taste.

If the dish is still too spicy once you have cooked it, you can cool it down by adding a teaspoon of palm sugar (or brown sugar) or by stirring through a tablespoon of plain yogurt.

We just used some onion for this recipe. You can of course, add any vegetables that you wish. Baby corn, mushrooms, carrot, aubergine (eggplant), pak choi (bok choy), broccoli, bean sprouts and green beans can all be used and are popular in Indonesian cuisine.

Spicy Chicken Rendang

We served this with some simple basmati rice, but why not try our Turmeric Rice? The dish is quite a filling meal on it's own, but you could serve some sides too. Try our Carrot and Coriander Side Salad, Cucumber and Tomato Salad or just some flatbreads to mop up any sauce.

Store: This is the perfect make ahead meal as the flavour intensifies overnight and tastes even better when reheated. Keep in airtight containers in the fridge for up to 3 days.

Beef is more commonly used in a rendang, so it would definitely work well. We would recommend cooking it very low and slow for about an hour, so the beef falls apart.

Almond Chicken Rendang Recipe

Yes, this can definitely be done in the slow cooker. Follow steps one to four and then put everything in the slow cooker and cook on high for 3 hours.

Yes, you could swap the chicken breasts for chicken thighs in this rendang. We used breasts to keep it nice and lean, but using skinless and boneless chicken thighs would make it much juicer.

Heart icon Extra tips • This isn't a curry, so the sauce should be reduced as much as possible when cooking. • If this is too spicy, add some palm sugar or a tablespoon of plain yogurt. • Add any vegetables you like.

Spicy Chicken Rendang Curry With Tomato Cucumber Salsa & Rice

Rendang is an Indonesian dish and said to be one of the tastiest dishes in the world. This Chicken Rendang is simple and delicious.

Serving: 1 portion | Calories: 390 kcal | Carbohydrates: 21 g | Protein: 34 g | Fat: 21 g | Saturated Fat: 15 g | Cholesterol: 96 mg | Sodium: 368 mg | Potassium: 821 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 259 IU | Vitamin C: 49 mg | Calcium: 44 mg | Iron: 2 mg

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.Chicken Rendang, or Rendang Ayam is a lip-smacking Indonesian dry curry that's loaded with tender chicken simmered with a spice paste and coconut milk until there's almost no sauce left. At this point, the remaining sauce is caramelize around the chicken along with roasted coconut to create an ultra-flavorful coating around each piece of chicken.

Best Chicken Rendang Recipe (indonesian Rendang Ayam)

I have an awesome Beef Rendang recipe I learned from a local. The balance and depth of flavors of rendang is really remarkable considering it doesn't contain all that many ingredients, but it does have one major drawback: it literally takes hours to make. I wanted to see if I could make a rendang with as much flavor as the original, that comes together faster, and with fewer steps.

The first thing I did was swap chicken in for beef, as chicken will become fork-tender much faster than any other meat. To ensure the chicken doesn't dry out, I used legs (thighs and drumsticks), instead of chicken breast meat. Boneless chicken will cook faster, but it won't have the same depth of flavor as Chicken Rendang made with bone-in dark meat. My compromise was to use a cleaver to chop the thighs and drumsticks into smaller pieces, which helps the chicken cook faster, while retaining all the flavor.

After browning the chicken, you'll notice a lot of oil in the pan. It may be tempting to dump some out, but don't do it. The paste really needs a lot of oil to brown evenly, otherwise it will burn before it caramelizes. If the amount of oil really bothers you, you can skim some off with a spoon after you've added the coconut milk and chicken. Just be sure to leave a little bit of oil as some of it is needed to caramelize the sauce around the chicken in the last step.

Authentic Chicken Rendang

Most rendang recipes have you add aromatics like lemongrass and galangal both whole, as well as in a spice paste. It's extra work that's not necessary. Grind them in the food processor and they will release plenty of flavor, reducing the amount of prep needed for the ingredients.

One exception to this is the garlic. Processing garlic together with shallots can occasionally cause an undesirable reaction that turns the paste a greenish color and makes it taste bitter. By handling the garlic separately, you can avoid this problem and it doesn't create a meaningful increase in the amount of work.

Finally I've added kerisik (roasted coconut) to the rendang at the end. This not only imparts a wonderful nutty taste, it also absorbs any remaining liquid, allowing you to caramelize the sauce around the chicken much faster.

How To Make A Proper Chicken Rendang

These time-saving tricks allowed me to put this Chicken Rendang recipe together in just under one hour, making it a candidate for a weeknight dinner, but like the beef version, it will taste better the next day. That makes it a perfect make-ahead dish for a lazy Sunday, which you can then reheat and enjoy during the week.

After trying my Chicken Rendang, join me on a Curry World Tour by checking out my Japanese Curry from Scratch, Thai Green Curry Chicken, and my Butter Chicken recipes.  You can also explore my entire Curry collection here, featuring a variety of proteins, including some plant-based recipes.

Calories 462 kcal Carbohydrates 15 g Protein 17 g Fat 38 g Saturated Fat 24 g Cholesterol 81 mg Sodium 545 mg Potassium 519 mg Fiber 3 g Sugar 4 g Vitamin A 1265 IU Vitamin C 3.5 mg Calcium 48 mg Iron 3.6 mgIt’s often hailed as one of the world’s best foods; even Gordon Ramsay has tried his hand at this popular Southeast Asian dish before! What’s there not to like when this Minangkabau speciality is rich and tender all at once? It is the perfect meal for any time of the day.

Rendang Ayam Perak (malay Chicken Rendang)

The recipe we’re sharing is a Nyonya style recipe that is simple yet keeps the authentic flavour of the rendang intact. If you’re ready to become the next chicken rendang Masterchef, continue reading.

The foundation of this Nyonya dry chicken curry dish lies in the poultry used. In this dish, chicken meat is slow-cooked, allowing it to absorb the juicy goodness of various spices. The spices commonly used in a rendang recipe are lemongrass, galangal, shallots and more.

The nutty buttery flavour of this Southeast Asian dish can be achieved by using coconut milk. Once the cooking process shifts from boiling to frying, the coconut milk evaporates and leaves the poultry tender.

Goodyfoodies: Recipe: Chicken Rendang (rendang Ayam)

(toasted and pounded coconut) once the cooking process is almost done. With that, it is complete – a healthy chicken rendang recipe!

This dish has a very intricate history rooted in Minangkabau culture. As it is widespread all around Southeast Asia, it also has many recipe variations. A few notable ones are as follows:

For rendang darek, what are often used as ingredients are animal products and vegetables that can be found in the mountainous areas of the Minangkabau Highlands.

Rendang Ayam.indonesian Coconut Chicken Curry. Indonesia Food Stock Photo

His dry curry dish is very versatile and can be served with many other foods, the best way to serve it would be with nasi lemak.

Nasi lemak, a traditional Malay dish, consists of rice cooked in fragrant coconut milk.