By Shreya Sarpal
October 5, 2025
Chicken rendang curry is a fragrant Indonesian-Malaysian dish made by slow-cooking chicken in coconut milk with aromatic spices like lemongrass, galangal, and lime leaves. The curry reduces into a rich, caramelised coating, perfect with steamed or coconut rice.
1 kg chicken (bone-in ) 2 cups coconut milk 2 tbsp oil Spice Paste (blend): 6 shallots 3 garlic cloves 3 red chillies 1 thumb of ginger 2 lemongrass stalks (white part) ½ tsp turmeric powder Other Spices & Seasoning: 3 kaffir lime leaves 2 bay leaves 1 cinnamon stick 1 tsp coriander powder 1 tsp cumin powder 1 tsp salt 1 tsp brown sugar
Blend the spice paste until it turns smooth.
Heat oil, fry paste until aromatic.
Add chicken pieces and coat them well.
Pour in coconut milk, add spices and seasoning.
Simmer gently for 45 - 60 mins until chicken is tender, sauce thick, and oil separates.