Eid Delights: Malaysian Traditional Chicken Rendang Recipe

A must have dish for this festive season.

Malaysian Chicken Rendang - served
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Malaysian Chicken Rendang - served

Food especially fabulous food plays a big part in Hari Raya (Eid) celebrations. Here, I am sharing a delicious Hari Raya recipe – Malaysian Chicken Rendang which you can proudly serve to your loved ones and guests and you can be sure there will never be enough once they start savouring it. This is an amazing chicken stew with spices and coconut milk and further deeply flavoured by toasted coconut. It is a well-loved dish in Malaysia and a must have dish for this festive season.

So Enjoy!


Malaysian Chicken Rendang

Malaysian Chicken Rendang Recipe by Huang Kitchen

Republished from www.huangkitchen.com


  • 1.5 kg chicken, cut into bite size
  • 1 cup grated coconut, for kerisik
  • 1 thick coconut milk (santan)
  • 30 gram palm sugar, coarsely chopped
  • 1/2 cup vegetable oil
  • 1 tbsp salt, to taste
  • 1 galangal (lengkuas) 2.5cm, peeled and crushed
  • 3 stalks lemongrass (serai), crushed
  • 1 turmeric leaf (daun kunyit), crushed
  • 1 turmeric leaf (daun kunyit), finely sliced
  • 2 kaffir leaves, crushed
  • 2 kaffir leaves, finely sliced

Ingredients to be ground (A)

  • 5 red chillies, seeded
  • 20 dried chillies, soaked and seeded

Ingredients to be ground (B)

  • 20 shallots, peeled
  • 5 clove garlic, peeled
  • 5 candlenuts (buah keras)
  • 1 galangal (lengkuas), 2.5 cm knob, peeled
  • 1 ginger, 2.5 cm knob, peeled
  • 1 turmeric (kunyit), 2.5 cm knob, peeled
  • 3 stalks lemongrass (serai)


1. First wash chicken and cut into big pieces and season with salt. Cut all the spice ingredients to prepare for blending or pounding into paste.

Malaysian Chicken Rendang - season with salt    Malaysian Chicken Rendang - cut spice ingredients

2. Remove seeds from dried red chillies and soak in hot water till soft. Remove seeds from red chillies and cut into smaller pieces. Blend them into a coarse paste.

Malaysian Chicken Rendang - soak dried chillies    Chicken Rendang - cut red chillies    Chicken Rendang - blend into paste

3. Place all the cut spices into a blender with a little water added and blend into a coarse paste.

Malaysian Chicken Rendang - blend cut spices    Malaysian Chicken Rendang - blend cut spices

4. Also clean and crush another 3 lemongrass and a piece of galangal. Then shred turmeric and kaffir leaves finely using a sharp knife.

Malaysian Chicken Rendang - crush lemongrass and galangal   Malaysian Chicken Rendang - shred turmeric leaves   Malaysian Chicken Rendang - shred kaffir leaves

5. To cook the rendang dish, first saute the crushed lemongrass and galangal until fragrant. Then add in blended paste. Fry until aromatic and the oil begins to separate, about 5 to 10 minutes.

Malaysian Chicken Rendang - saute lemongrass/galangal   Malaysian Chicken Rendang - saute spices   Malaysian Chicken Rendang - fry till oil separates

6. At this point, add in chicken pieces and fry till the meat are well coated with the spice. Add thick coconut milk and crushed kaffir and turmeric leaves. Next, add palm sugar. Continue stirring as you bring the curry to a boil.

Malaysian Chicken Rendang - add coconut milk   Malaysian Chicken Rendang - add turmeric/kaffir leaves   Malaysian Chicken Rendang - add palm sugar

7. Then lower heat to low and leave to simmer UNCOVERED for 30 minutes.

Malaysian Chicken Rendang - simmer

8. Meanwhile, dry fry freshly grated coconut under medium low heat until it is well toasted and aromatic, about 10 minutes. Then pound the toasted coconut in a mortar. Set aside to cool before use.

Malaysian Chicken Rendang - make kerisik   Malaysian Chicken Rendang - make kerisik   Malaysian Chicken Rendang - make kerisik

9. Add toasted coconut and incorporate into the chicken gravy. Then, add in shredded kaffir and turmeric leaves. Add in salt and adjust taste accordingly. Continue to cook till the gravy is thick and reduced. And we’re done!

Malaysian Chicken Rendang - add kerisik   Malaysian Chicken Rendang - add shredded leaves   Malaysian Chicken Rendang - continue cooking

10. Serve directly from the wok garnished with a sprinkling of shredded turmeric leaves. Can be served hot or cold with plain, coconut milk or even glutinous rice too. So Enjoy!

Malaysian Chicken Rendang - served   Malaysian Chicken Rendang - served

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