Chicken Rendang

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

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  • 1 kg - chicken
  • 1 cup - spring onion, chopped
  • 4 fresh red chilies, seeded and chopped
  • 1 stalk lemon grass, slit along the length
  • 2 tsp - garlic, chopped
  • 4 tbsp - cooking oil
  • 2 tsp - turmeric powder
  • 1 cup - thick coconut milk
  • 1 tbsp - tamarind juice (or concentrate 1/2 tsp)
  • 1 tbsp - lime juice
  • salt and black pepper to taste
  • 2 tender lime leaves

How to Make Chicken Rendang

  • Cut the chicken into joints and rub with salt and pepper.
  • Grind spring onion, garlic and red chilies to a paste.
  • Heat the oil in a wok (kadai) and brown the chicken pieces. Drain from oil and reserve.
  • Add the ground paste to the wok and fry till fragrant.
  • Add turmeric, coconut milk and tamarind.
  • Add the chicken, simmer till the chicken is cooked, adding the lime juice and leaves 1/2 way through cooking.
  • Serve hot with rice or noodles.