Malaysian-style chicken rendang is a dish that’s rich, aromatic, and deeply comforting.

Originally from Minangkabau, Indonesia, rendang has long crossed borders and hearts, becoming a beloved part of Malaysian cuisine. Over the years, it has evolved to suit local tastes. Unlike the traditional Indonesian version that’s cooked until completely dry, Malaysian chicken rendang is creamier and saucier, with a thick, flavorful gravy that clings beautifully to every piece of chicken.

One of the key ingredients is kerisik (toasted grated coconut), which gives the rendang its nutty aroma, deep caramel color, and unmistakable Malaysian character. 

The recipe I’m sharing today is the exact version that was tested and perfected in my previous restaurant, where it had become one of our most popular dishes. It’s rich and full of depth, a dish that our guests kept ordering again and again. Now, I’m delighted to share it with you, so you can bring the same authentic taste of Malaysia into your own kitchen.

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Main Ingredients for Chicken Rendang (Rendang Ayam)

This section is especially useful if you’re new to Malaysian cuisine. If you’re already familiar with rendang, feel free to skip ahead to the next section for the detailed cooking steps.

• Chicken: The best choice is chicken thighs, as they are juicy and flavorful. You can use chicken breast if you prefer boneless meat, but bone-in chicken is highly recommended because the bones add a rich depth of flavor to the gravy. If using boneless cuts, add some chicken stock to replace the flavor normally contributed by the bones.
• Rendang Paste. Made by blending ginger, galangal, lemongrass, and red chilies with a small amount of water, these are the essential base ingredients for any rendang. Some versions also include onion and garlic. You can use ready-made rendang paste from Asian supermarkets for convenience, although making your own allows you to customize the flavor to your liking.
• Coconut Cream. Fresh coconut cream gives the best flavor and richness. If not used immediately, refrigerate it as it can turn sour quickly in warm weather. Based on my experience, you can also freeze it for up to a month to preserve freshness. If fresh coconut cream isn’t available, canned or powder form coconut cream (reconstituted with water) works well too.
• Kerisik (Toasted Coconut). Kerisik is toasted grated coconut, a must-have ingredient in most Malaysian rendang recipes. It adds a nutty aroma and rich caramel color. In my restaurant, we made it by toasting freshly grated coconut until brown. Commercially available kerisik is usually darker, but I prefer a lighter color because it keeps the rendang looking brighter and fresher. If you’re short on time, ready-made kerisik is available in most Asian grocery stores, though freshly made always gives a better aroma and flavor.
• Cinnamon Stick, Star Anise & Cloves. These spices add depth and warmth to the rendang. Since different regions use different spice blends, some add cumin and coriander, which creates a distinct taste. For this recipe, I’m keeping it close to the traditional Malaysian style I know best.
• Asam Keping, Palm Sugar & Turmeric Leaf. These three ingredients are very common in Malaysia but might be harder to find elsewhere:
  • Asam keping (dried slices of Garcinia gelugur) adds a pleasant sourness. Soak one slice in hot water for a few minutes and use the extract, discarding the fruit. You can substitute with tamarind juice or omit it if unavailable.
  • Palm sugar (gula Melaka) gives a subtle caramel sweetness and depth. If you can’t find it, brown sugar is the best substitute.
  • Turmeric leaves add a gentle, earthy fragrance to the dish. Some recipes also include kaffir lime leaves, which bring a citrusy aroma when simmered with the chicken.

Note: In Malay, coconut milk or cream is called santan. When translated into English, you may see it labeled as either “coconut milk” or “coconut cream”, but they refer to the same thing. When purchasing santan, make sure it’s the type meant for cooking, not for drinking. The drinking versions are often diluted or contain added flavorings that you don’t want in your rendang.

I know the list of ingredients might look a bit intimidating, but making chicken rendang is so worth it!  The aroma, the rich flavors, and that feeling of satisfaction when you take your first bite is absolutely pure magic!

So, find a free weekend, gather your ingredients, and follow the steps below to cook up this Malaysian favorite. You’ll be amazed at how rewarding it feels! 

How to cook chicken rendang (Malaysian-style rendang ayam) 

Here is a detailed explanation of how to cook Malaysian chicken rendang. 

1. Prepare the chicken 

Cut the chicken (bone-in and skin-on) into larger chunks. I usually ask my chicken vendor to do this for me, and hopefully, you can get the same service too! 

Next, add all the salt required for the recipe directly to the chicken, mix well, and let it sit for a while. Marination helps the salt penetrate deep into the thicker parts of the meat, enhancing the flavor from the inside out. Don’t worry. It won’t be too salty, as some of the salt will eventually blend into the rich rendang gravy. 

2. Blend the rendang paste 

Blend the ginger, galangal, lemongrass, dried chili, and fresh red chili with some water. You need a blender or food processor to do the heavy lifting for you because it is very time-consuming to do it manually with the mortar and pestle

1. Cut the ginger into small pieces and lightly bash them with the back of a cleaver before blending. This helps the blender break it down more easily.
2. Slice off the tough outer layer of the galangal, then cut it into thin slices or small cubes. This step is important as galangal is fibrous, and large chunks won’t blend smoothly.
3. Chilies: I use a mix of dried and fresh red chilies, as they bring different layers of flavor, not just heat. For fresh chilies, cut them into short sections and remove the seeds. For dried chilies, cut them into small pieces, remove the seeds, then boil them for about 10 minutes until soft. Drain with tongs and transfer to the blender. (Discard any seeds that sink to the bottom of the pot.)
4. Trim off the green section of the lemongrass, peel away the outer layer, and slice the stalk thinly before blending.
5. Once all the ingredients are ready, place them in the food processor with a small amount of water and blend until smooth. If the mixture is too thick to move, add a little more water gradually. It can take up to 5 minutes (or even longer) to achieve a smooth, fine paste. The smoother the spice paste, the better your rendang texture will be!

3. Prepare the kerisik (skip if you use the ready-made kerisik)

1. Add 1 tablespoon of cooking oil to a pan and heat it over low heat. Then, add the shredded coconut and slowly fry it, stirring continuously until it turns light golden brown.
2. This process usually takes 5 to 10 minutes, depending on the amount you’re toasting. As the coconut dries out, it can burn easily, so keep stirring and flipping constantly to ensure it browns evenly.
3. Once it reaches a light brown color and releases a nutty aroma, remove it from the heat immediately. Your kerisik is ready!

4. Cook until soft and tender

Once all your ingredients are ready, cooking chicken rendang is quite straightforward. 

1. Heat some cooking oil in a pan and add the rendang paste. Sauté it slowly over low heat until it becomes fragrant, and the oil separates from the paste. This step takes a bit of time since the paste contains water from blending the spices.
2. Continue stirring until the water has fully evaporated and the paste turns darker, thicker, and richly aromatic. 
3. Return the salt-marinated chicken pieces to the pan. Add all the remaining ingredients except the kerisik.
4. Stir well to coat the chicken evenly with the paste, then bring it to a gentle simmer.
5. Let it cook slowly over the stovetop until the chicken becomes tender and the flavors are well absorbed. (You can also use a slow cooker or Instant Pot for convenience.)
6. Finally, stir in the kerisik and let the rendang simmer for another 10 minutes. 
7. Before serving, taste the gravy. You may need to add a bit more salt, especially if the rendang has a lot of sauce.

Note: The gravy is absolutely delicious with steamed rice. However, if you prefer a thick gravy, remove the chicken first and reduce the gravy further to avoid overcooking the meat.

Continue to Content

Chicken Rendang Recipe

Yield: 3 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

This recipe is specially written to explain how to prepare the Malaysian style chicken rendang. Here is a detailed explanation of how to cook Malaysian chicken rendang.

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Ingredients

• 1kg Chicken
• 1 tbsp (15g) salt

For the rendang paste:

• 60g (2 oz) ginger
• 60g (2 oz) galangal
• 3 stalks lemongrass
• 10g (about ten pieces ) dried chili
• 80g fresh red chili
• Sufficient water to blend

Others :

• 1 cup (85g) kerisik
• 1 cup (250ml) coconut milk
• 1 piece (about 5 cm) cinnamon bark
• 1 star anise
• 4 cloves
• 15g (1/2 oz) palm sugar
• 1 piece Asam keping
• 1/2 tsp white pepper
• 1 turmeric leaf

Instructions

1. First, cut the chicken into large chunks.
2. Season with salt and leave it aside to marinate for 30 minutes.
3. Cut the ginger, galangal, lemongrass into small pieces.
4. Cut the chilies into small pieces and remove the seeds.
5. Cut the dried chilies into small pieces and remove the seeds. Boil in hot water for 10 minutes and drained.
6. Blend all ingredients for the rendang paste into a fine paste.
7. Toast the kerisik with a little bit of oil in a pan until golden brown.
8. Sauteed rendang paste in a pan until aromatic.
9. Add the remaining ingredients except for Asam keping into the pan.
10. Simmer for 20 minutes, and then at the kerisik and as Asam keping extract.
11. Simmer for another 10 minutes, and it is done.

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Nutrition Information:

Yield: 3 Serving Size: 3 servings
Amount Per Serving: Calories: 1079Total Fat: 59gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 359mgSodium: 1062mgCarbohydrates: 37gFiber: 2gSugar: 4gProtein: 98g

This data was provided and calculated by Nutritionix on 11/17/2019

What to serve with chicken rendang

So now you have completed the chicken rendang. You can serve it with nasi lemak, biryani rice, or just white rice. 

Would you like to try beef rendang?

Here are two more rendang recipes on this blog for you to try:

• Beef rendang is one of the original cuisines of the Minangkabau descent and Sumatra’s culture. Here is the authentic rendang Minang recipe (Indonesian style).
• Rendang Tok is the famous beef rendang that originated in the state of Perak. The flavor is different from Indonesia’s rendang due to the use of a different set of spices. Here is the recipe.