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Malaysian Chicken Rendang

Rendang originated in Indonesia and has quite a few variations within the country and the region. Malaysian Rendang too is inspired by the Indonesian kitchen and very close to how the original tastes like

I personally love this dish because all fresh ingredients are used and the flavors blends in so well. Galangal and fresh turmeric are the star here. Rendang is primarily made with beef but eventually chicken was introduced and tastes equally good. I have paired rendang with a very aromatic rice made in freshly made coconut milk called as Nasi Lemak

Glad to share the recipe for Chicken Rendang and Nasi Lemak which serves 2 people

Chicken Rendang with Nasi Lemak

Chicken Rendang Ingredients

400gms chicken breast, cut into bit size pieces (you may use regular chicken pieces also)

salt as per taste

02 star anise

half inch cinnamon stick

2tbs oil for cooking

03 pieces of kafir lime leaves

02 tablespoons of light brown roasted and grounded desiccated coconut (dry grind)

Rendang paste ingredients

half inch peeled galangal (you may use ginger as alternative)

one inch peeled fresh turmeric (Powder turmeric as alternative)

one stalk of lemon grass (just the white part, crushed and chopped)

8-9 Kashmiri Chili, soaked in little hot water for 30mins

4-5 cloves of garlic

03 medium shallots or one large onion

half inch ginger piece (skip this if you have used ginger instead of galangal)


1 - Soak the chicken breast in water that has half teaspoon of baking powder, for 15mins. This avoid the meat go dry if over cooked and keeps them moist and succulent

2 - Grind all the ingredients of rendang as mentioned above to a smooth paste by adding the water of the soaked kashmiri chilies. add more if needed

3 - Heat a wok, add oil and once heated, throw in the star anise and the cinnamon. Sauté for a minute and add the rendang paste. add half cup water in blender jar to get all the left over paste

4 - Fry until the paste starts to leave oil at the edges, add water from the blender so that it doesn't the spice paste doesn't dry off while chicken is cooking

5 - Add chicken pieces, broken kafir lime leaves, ground coconut and salt, mix well. cover and cook for 8-9 minutes or until the chicken is completely cooked. the texture of the gravy is semi thick so adjust the consistency

#malaysia #malaysiancuisine #chickenrendang #rendang #homechef #goodfoodguy

Nasi Lemak ingredients

one cup long grain basmati rice, washed and soaked in water for 30mins or more

two cups coconut milk, freshly made or canned coconut milk (adjust as per variety of rice you use)

salt as per taste

pandan leaves 02 pieces tied as a knot which releases flavor and aroma

one stalk of bruised lemon grass, the bulb only

half inch galangal, roughly chopped


1 - Add rice to the pot or electric rice cooker

2 - Add the coconut milk, salt, pandan leaves, bruised lemon grass and galangal, mix and turn on the cooker, cook on medium high until the rice is cooked. give a gentle stir couple of times

#nasilemak #coconutmilkrice #homechef #goodfoodguy

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