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Chicken Rendang

Rendang Ayam: Chicken Rendang (Chicken Braised in Spiced Coconut Milk)

  • Author: Deyana Goh
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 3 1x
  • Category: Chicken & Poultry
  • Method: Braising
  • Cuisine: Indonesian
  • Diet: Halal


Recipe for chicken rendang: a stunning dish in its own right. The cook time is lengthy but rewarding; it yields a unique, rich, deep flavour.


  • Half a chicken, portioned and washed
  • 1 lime, juiced
  • 7 chilies (big red variety), sliced
  • 2 inches galangal, sliced
  • 2 inches ginger, sliced
  • 3 cloves garlic, roughly chopped
  • 1 large red onion, roughly chopped
  • 2 stalks lemongrass, sliced and bruised
  • 3 kaffir lime leaves
  • ½ tsp coriander powder
  • Pinch of turmeric powder
  • 200ml coconut cream
  • 1500ml water
  • 3 tbsp vegetable oil
  • Salt to taste

Chicken rendang: main ingredients

Chicken rendang: herbs and spices


  1. Soak the chicken in a pot with 1 lt water, salt and lime juice for 15 minutes. Set aside.
  2. Dilute the coconut cream in 500ml water.
  3. Blend into a fine paste: chillies, galangal, ginger, garlic, and red onion.
  4. In a wok, heat the vegetable oil over medium heat. Add the blended paste and sauté until it thickens and starts to become dry.

    Add the blended paste and sauté

  5. Add the lemongrass, lime leaves, coriander powder and turmeric powder. Mix well.
  6. Add the diluted coconut cream. Bring to a boil.
  7. Add the chicken. Reduce to a medium low flame. Cook until the chicken is done, and until the liquid has evaporated into a thick paste. This should take about 45 minutes to an hour. Stir occasionally to prevent the coconut from breaking.
    The thickening process begins
    The thickening process begins
  8. Turn off the heat and serve.

    Rendang ayam is ready


  • You can use coriander powder instead of ground coriander seeds, and turmeric powder instead of fresh turmeric, to save a little bit of time.

Keywords: Spicy, Galangal, ginger, garlic, lemongrass