Malaysian Chicken Rendang

A rich Malaysian curry made with tender chicken, aromatic spices, coconut milk, lemongrass and lime leaves.

Cuisine: Malaysian
Course: Main Course
Serves: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Difficulty: Easy
Dietary: Contains chicken and coconut

Ingredients

Main Ingredients

• 500g boneless chicken breasts, cut into bite-sized pieces
• ⅓ cup cooking oil
• 1 cinnamon stick
• 3 cloves
• 3 star anise
• 3 cardamom pods
• 1 lemongrass stalk
• 1 cup coconut milk
• 1 cup water
• 5 lime leaves
• 5 tbsp coconut shavings
• 1 tbsp sugar, or to taste
• Salt, to taste

Rendang Paste

• 200g rendang paste

Method

1. Fry the spices

Heat the oil in a large pan over medium heat.

Add the rendang paste, star anise, cardamom pods, cinnamon and cloves. Stir-fry until fragrant.

2. Add the chicken

Add the chicken and lemongrass. Stir well to coat the chicken with the spice mixture.

3. Add the coconut milk

Pour in the coconut milk and water. Stir well and bring to a gentle simmer.

4. Cook the chicken

Cook over medium heat, stirring occasionally, until the chicken is cooked through.

5. Add the lime leaves and coconut

Add the lime leaves and coconut shavings. Mix well.

6. Simmer the rendang

Reduce the heat to medium-low, cover and simmer for approximately 30 minutes, or until the chicken is tender and the sauce has thickened.

7. Season and serve

Season with sugar and salt to taste.

Serve hot with steamed jasmine rice.

Notes

• Simmer the rendang gently to allow the flavours to develop and the sauce to thicken.
• Adjust the sugar and salt according to taste.
• For a richer rendang, continue simmering uncovered towards the end until the sauce becomes thick and coats the chicken.
• Serve with steamed jasmine rice.

Tags

Malaysian, Chicken Rendang, Rendang, Curry, Chicken, Coconut Milk, Lemongrass, Lime Leaves, Spicy, Southeast Asian, Main Course