This Chicken Rendang is rich, fragrant, and rooted in Singapore’s culinary heritage. With tender chicken slow-cooked in thick coconut gravy, this dish brings comfort and celebration to any table. Learn how to recreate the flavors of tradition right in your kitchen.
Ingredients
- 1.5 kg chicken (bone-in pieces)
- 400 ml coconut milk
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves, torn
- 2 turmeric leaves (optional), shredded
- 2 tbsp kerisik (toasted grated coconut)
- 2 tbsp tamarind paste
- 1 tsp sugar
- Salt to taste
Spice Paste
- 8 shallots
- 5 cloves garlic
- 5 dried chillies, soaked
- 3 fresh red chillies
- 2 inches ginger
- 2 inches galangal
- 2 inches turmeric or 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground fennel
Instructions
- Make the Spice Paste: Blend all paste ingredients into a smooth mix.
- Sauté: Heat oil, fry the paste until aromatic and the oil splits.
- Add Chicken: Stir in chicken, brown lightly.
- Simmer: Add coconut milk, herbs, tamarind, and kerisik. Stir well.
- Cook Slowly: Simmer on low heat for 1–1.5 hours until thick and glossy.
- Season: Add salt and sugar to taste. Let the rendang darken and finish richly.
Tips for the Best Chicken Rendang
- Use bone-in chicken for deeper flavor.
- Toast your kerisik fresh for added nuttiness.
- Make a day ahead — rendang tastes better after resting overnight.
Serving Suggestions
Serve with jasmine rice, nasi lemak, or roti prata for an unforgettable meal.
Love the recipe but short on time? Let us slow-cook it for you. Our Chicken Rendang is made fresh with the same traditional recipe — just like home, only faster.