In the Kitchen

Chicken Rendang




    • 1.5kg-2kg chicken, chopped into serving pieces
    • 1 litre thick coconut milk (from 2 coconuts)
    • 1 cup grated coconut (use the white part only), dry fried for kerisik
    • 3-4 kaffir lime leaves, finely sliced
    • 1 turmeric leaf, finely sliced

    Spices (ground):

    • 30 dried chillies, soaked
    • 3 fresh red chillies, seeded
    • 8 shallots
    • 4 cloves garlic
    • 5 stalks lemon grass
    • 4-5cm piece ginger
    • 3cm piece galangale
    • 2cm piece fresh turmeric


    • 1 1/2 to 2 tsp salt or to taste
    • 1 tsp dark brown sugar


    Combine chicken, ground spices and coconut milk in an earthen pot and bring to a low boil. After it has boiled, lower the heat and simmer until the gravy turns thick. Keep stirring to prevent sticking.

    Add kerisik and mix well. Cook until meat is tender, gravy is thick and oil rises to the top. Add sliced leaves and seasoning.

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tried it and says:

very nicee!

27 Mar 2010 12:41:00 PM


tried it and says:


fry ground spices until fragrant, then add in chicken and pour in coconut milk

11 Feb 2009 7:19:00 PM