Chicken rendang

Chicken rendang is a delicious version of the classic Indonesian-Malay dish, packed with aromatic flavors, spice and toasty coconut in a thick, rich sauce. Such a tasty meal.

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Rendang is considered one of the national dishes of Indonesia, and also well loved in Malaysia and Singapore too. It's one of those "brown foods" that may not instantly jump out, but don't be fooled. It's hiding a deeply flavorful delight.

While beef is generally the most common meat for rendang, you can also make it with other meats like chicken. Chicken has the advantage of not needing as long to cook. But you can still get all those wonderful flavors coming through, tender meat and a luscious sauce.

Where is rendang from?

Rendang is generally traced back to 16th century West Sumatra. It was created by the Minangkabau people and is actually more about the cooking process than an exact list of ingredients. You cook the meat slowly in a mix of coconut and spices until the meat becomes tender, the oils separate and the sauce thickens and dries.

Exactly how dry varies. Typically, beef rendang in Indonesia is dryer and thicker and in Malaysia, it has a bit more of a liquid sauce. With the chicken version, you generally have more liquid as it doesn't cook as long.

The Minangkabau people migrated to various places around the region which is why you find the dish in Malaysia, Singapore and elsewhere, as well as Indonesia. And thankfully, the wonderful flavors have made it better known around the world, too. Plus you can enjoy them yourself at home.

Yes, you need a few ingredients, but not as many as some curries. And while some may be less familiar, they are generally all becoming easier to find.

Ingredients for chicken rendang

While you'll find some variation, the main ingredients are relatively consistent - chicken, coconut milk and aromatics, some in the paste and others infusing as it cooks.

• Chicken - this doesn't cook as long as the beef version, but still benefits from a longer cook, so thighs are much better for this than breast meat which can get dry. On the bone is best yet, and the skin becomes so tasty so is worth having too, though not essential (it's soft rather than crisp).
• Coconut milk - this is a key ingredient here you want to use a good one. If you can find a Thai brand then that may be your best bet. Make sure you use an unsweetened one and not light/lite.
• Shallot, ginger and garlic - these all add aromatic flavor to the spice paste.
• Dried chilis - to add the heat! I use dry rather than fresh chili here which is pretty common. I use arbol but you can adjust as you have, and how spicy.
• Galangal - this is a relative of ginger and looks similar but is that bit different. It's a bit sharper and more peppery, while ginger has a little sweetness, so do hunt some down as it makes a difference. I often buy it frozen to use for this and other dishes.
• Lemongrass - while I use ready-minced lemongrass paste for ease in some other dishes, here I think it's worth using a fresh stalk, at least in part - I often use a mix in the spice paste to have at least one top part to go in as an aromatic.
• Makrut lime leaves (also sometimes called kaffir lime leaves) are the leaves from a variety of lime and have a wonderful citrus aroma. They are a little harder to find but in many Asian stores - look for fresh ones in the chilled produce area rather than using dried leaves, if at all possible. If you can't find them, a little lime zest could work as an alternative though it's not quite the same.
• Star anise - these are a star-shaped spice, one of the distinguishing flavors in Chinese five spice. Here you want to use the whole spice to help infuse the gravy.
• Tamarind - this adds a little sour note to the sauce to balance the richness. Ideally soak part of a block, but a little liquid/concentrate also works as an alternative.
• Toasted coconut - this goes in at the end for added flavor and texture. You can easily make your own by toasting desiccated coconut in a dry skillet/frying pan.

Steps to make this dish

You start by soaking the chilis in hot water to soften them while you prepare other ingredients. Also, if using fresh tamarind, let that soak separately as well.

Traditionally you'd crush the paste with a pestle and mortar but a blender saves time. Chop all the paste ingredients first as most ingredients will be hard to break down otherwise.

Warm the oil and cook the spice paste briefly to bring out the flavors. Add the other aromatics then the chicken and brown all over. Then strain the tamarind to hold back the solids and add the liquid, topped up a little, along with the coconut milk. Stir, bring to a boil then reduce to simmer. Turn and stir now and then as it cooks, but otherwise just let it cook.

While the chicken simmers away, toast the coconut if you are making your own. You then add this at the end to add extra flavor and texture.

As mentioned, this doesn't cook as long as the beef version so doesn't reduce quite as much, but you do want to get it to the point where the oils start to separate.

By this point, the sauce is less about being creamy like a Thai curry and instead you get those more intense flavors. The chicken is tender, though not falling off the bone as such.

Serving and storing

You typically serve this dish with rice, though you could also serve it with noodles. Some acar (pickled vegetables) on the side are common to cut through the richness a little. You could also add a salad or a lighter vegetable dish (some urap sayur, vegetables with coconut topping, would be good I imagine).

One of the great things about dishes like this is that it keeps well. In fact, potentially the flavors develop even more with time, though it's hard to say. You can store in a sealed container in the fridge for up to three days. Then just reheat in the microwave or over the stove, adding a little water if needed if it seems dry.

This chicken rendang is a delicious combination of aromatics and coconut flavors with a nice chili kick. The rich sauce hugs the tender chicken with so much deliciousness. You need a little patience, but it's largely hands off and well worth the wait. So be sure to try soon.

Try these other tasty chicken recipes:

• Aji de gallina (a creamy Peruvian chicken stew with a little chili spice)
• Lebanese chicken and rice (a tasty combination of meaty and aromatic seasoned rice, tender chicken and toasty nuts)
• Taiwanese three cup chicken (a flavorful and easy braised chicken with soy)
• Plus get more main dish recipes and Southeast Asian recipes in the archives.

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