Malaysian Chicken Rendang (Dry Coconut Curry)

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Malaysian Chicken Rendang

Malaysian Rendang is a rich, aromatic dry curry made by simmering chicken, beef or lamb in a blend of fragrant spices, coconut milk, and toasted coconut until the sauce is thick and deeply flavourful. Unlike soupy curries, rendang is cooked slowly until the liquid evaporates, allowing the meat to absorb the fragrant flavours of lemongrass and galangal. The result is tender, fall-apart meat coated in a thick, caramelised, and spicy coconut sauce.
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Prep Time 30 minutes
Cook Time 1 hour
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 600 g boneless and skinless chicken breast or thighs cut into bite sized pieces
  • 3 tbsp coconut oil substitute with any other neutral oil
  • 1 cinnamon stick
  • 3 cloves
  • 3 star anise
  • 3 green cardamom pods
  • 1/2 tsp turmeric optional, can be substituted with fresh turmeric
  • 400 ml coconut milk
  • 5 kaffir lime leaves bruised
  • 5 tbsp desiccated or shredded dried coconut toasted until golden
  • 1 tbsp sugar
  • 2 tsp salt to taste
Spice paste
  • 6 shallots coarsely chopped
  • 1 inch galangal coarsely chopped
  • 1 inch ginger coarsely chopped
  • 4 stalks lemongrass coarsely chopped
  • 4 cloves garlic
  • 2 fresh or dried chillies adjust to desired spice level

Equipment

  • 1 blender, food processor or pestle & mortar

Method
 

Chicken rendang
  1. Combine all the chopped spice paste ingredients and blend well into a smooth paste.
  2. Heat oil in a skillet and add the cinnamon, cloves, star anise and cardamom pods. Stir the spices for 30 seconds to one minute on medium-low heat until they darken slightly and become aromatic. Be careful not to burn them.
  3. Add in the aromatic paste and stir fry for 15 to 20 minutes until the mixture darkens and caramelises. During this process, stir frequently so that the mixture doesn't stick and burn. Add a splash of water if the mixture becomes too dry and starts sticking to the skillet.
  4. Once the paste mixture has darkened in colour, add in the chicken (or beef/lamb) pieces, sugar and salt. Mix and fry until the chicken is half cooked.
  5. Add in a can of coconut milk, bruised kaffir lime leaves and optional turmeric. Simmer on low heat for approximately 30 minutes until the liquid reduces into a thick gravy.
  6. While the rendang is simmering, add the desiccated coconut to a separate pan and toast on low heat until golden. Set aside.
  7. Once the rendang has reduced and thickened into a dry curry, mix in the desiccated coconut and additional salt to taste.
  8. Serve with rice and enjoy!

Notes

  1. Rendang can be made with beef or lamb instead. These proteins need to be simmered for longer with the coconut milk so that the meat becomes tender and fall apart. 
  2. Rendang is commonly darker brown/red in colour due to the use of dried chillies and long simmering times (it can be several hours!) to release maximum flavour and depth from caramelisation. For this recipe, I have only used one fresh chilli resulting in a lighter coloured rendang and have simmered the mixture for the minimum time required to achieve flavour. Essentially, the longer the simmering time, the deeper the flavour. Water can be added along with the coconut milk for longer simmering times. 
  3. This applies to the frying of the spice paste too. The longer the spice paste is fried, the more it caramelises and releases deeper flavours and colours. I only fried the spice paste for about 15 minutes (while adding splashes of water), but it can be fried for longer if time allows!
  4. Some recipes call for turmeric and some don't. I added some fresh turmeric in just because I had some on hand and to add a bit of colour, but it's not a must for rendang.