Mains
Poultry
Malaysian
Chicken Rendang

3-4

35 min

Ingredients

Spice paste 

  • 3 lemongrass stalks 
  • 1 inch piece of ginger 
  • 4 cloves of garlic 
  • 4 shallots 
  • 1 tsp chili flakes 
  • 1/2 cup water

Chicken 

  • 6 chicken thighs, diced 
  • Salt and pepper 
  • 1 tbsp olive oil
  • 1 cinnamon stick 
  • 1 star anise 
  • 3 cloves 
  • 1 lemongrass, sliced and smashed 
  • 3 cardamon pods 
  • 1 tsp turmeric 
  • 2 tsp chili powder 
  • 1 cup coconut milk
  • 1 cup water 
  • Juice of 1 lime 
  • 3 tbsp desiccated coconut flakes 
  • Salt and pepper 


Needed kitchenware
  • Blender
Instructions

1.

Add all of the spice paste ingredients to a blender and blend until combined.

2.

Season the chicken with salt and pepper.

3.

Heat 1 tbsp olive oil over medium high heat in a large pan.

4.

Once hot, add the chicken and sear on both sides.

5.

Add in the spice paste, cinnamon stick, star anise, cloves, lemongrass, cardamon, turmeric and chilli powder. Stir to combine.

6.

Add the coconut milk, water and lime juice. Stir to combine, bring to a boil and then reduce to a simmer.

7.

Simmer for about 30 minutes.

8.

Add the coconut flakes, season to taste, and serve hot with veggies!

9.

10.

11.

12.

Tip

Cost-saving tips

Halal Friendly
Kosher Friendly

Abbi

Head Chef

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