📝 About This Recipe
Experience the soul of Minangkabau cuisine with this Rendang Ayam, a dry, caramelized chicken curry that is a masterclass in patience and flavor. Unlike standard curries, this dish is slow-cooked until the coconut milk reduces into a rich, nutty oil that deeply infuses the tender chicken with lemongrass, galangal, and toasted coconut. It is an aromatic journey that balances spicy, savory, and creamy notes into one unforgettable bite.
🥗 Ingredients
Main Ingredients
- 1 kg Chicken (bone-in pieces like thighs and drumsticks for maximum flavor)
- 600 ml Coconut Milk (full-fat, preferably fresh or high-quality canned)
- 4 tablespoons Kerisik (Toasted Coconut Paste) (unsweetened shredded coconut, toasted until dark brown and pounded into a paste)
- 1.5 tablespoons Palm Sugar (Gula Melaka) (shaved)
- 1.5 teaspoons Salt (adjust to taste)
The Spice Paste (Bumbu)
- 10-12 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 6-8 pieces Fresh Red Chilies (seeds removed for less heat)
- 10 pieces Dried Chilies (soaked in hot water until soft)
- 2 inch Galangal (sliced against the grain)
- 1 inch Ginger (peeled)
- 1 inch Turmeric (fresh, or 1 tsp turmeric powder)
- 2 stalks Lemongrass (white parts only, sliced)
Aromatics and Herbs
- 2 stalks Lemongrass (bruised and tied in a knot)
- 1 piece Turmeric Leaf (finely shredded (daun kunyit))
- 5 pieces Kaffir Lime Leaves (veins removed, torn slightly to release oils)
- 2 pieces Asam Gelugur (dried tamarind peel slices)
👨🍳 Instructions
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1
Prepare the Kerisik: In a dry pan over medium-low heat, toast shredded coconut until it turns a deep golden brown. Transfer to a mortar and pestle and pound while hot until the natural oils are released and it becomes a thick, dark paste.
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2
Make the Spice Paste: Place all 'Bumbu' ingredients into a blender or food processor. Add a splash of oil or water to help it blend into a very smooth, fine paste.
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3
Sauté the Aromatics: Heat 3 tablespoons of oil in a large, heavy-bottomed pot or wok. Add the blended spice paste, the knotted lemongrass, and the tamarind peel. Fry over medium heat for 5-8 minutes until the paste darkens and the oil begins to separate (pecah minyak).
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4
Brown the Chicken: Add the chicken pieces to the pot. Stir well to ensure every piece is coated in the fragrant spice paste. Cook for 5 minutes until the chicken is no longer pink on the outside.
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5
Add Liquid: Pour in the coconut milk and stir gently. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
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6
Infuse Herbs: Stir in the torn kaffir lime leaves and half of the shredded turmeric leaf. These will provide the signature citrusy-earthy aroma.
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7
Slow Simmer: Allow the chicken to simmer uncovered. Stir every 10-15 minutes to prevent the bottom from scorching. The sauce will gradually thicken and change color.
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8
Incorporate Kerisik: Once the sauce has reduced by half (about 45 minutes in), stir in the prepared Kerisik, palm sugar, and salt. This is the secret to the dish's dark color and nutty texture.
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9
The Caramelization Phase: Continue cooking on low heat. As the water evaporates, the coconut milk will turn into oil. The chicken will essentially 'fry' in its own seasoned oil and coconut solids.
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10
Final Reduction: Keep stirring more frequently now. Cook until the sauce is almost dry and clings tightly to the chicken. The color should be a beautiful dark chocolate brown.
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11
Final Touch: Taste and adjust salt or sugar. Stir in the remaining shredded turmeric leaf for a final pop of color and fresh aroma.
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12
Rest and Serve: Remove from heat. Traditionally, Rendang tastes even better after resting for a few hours or overnight, allowing the spices to penetrate deep into the bone.
💡 Chef's Tips
Don't rush the process; the 'low and slow' heat is essential for the coconut milk to caramelize without burning the spices. Always use bone-in chicken; boneless breast meat will dry out during the long simmering process. If you can't find turmeric leaves, you can omit them, but kaffir lime leaves are non-negotiable for the authentic flavor. If the sauce is drying out too fast before the chicken is tender, add a small splash of water and lower the heat. Store leftovers in the fridge; Rendang stays fresh for up to a week and the flavors only improve with time.
🍽️ Serving Suggestions
Serve with warm 'Nasi Putih' (steamed jasmine rice) to soak up the intense oils. Pair with 'Sayur Nangka' (young jackfruit curry) for a complete Padang-style meal. Accompany with 'Sambal Ijo' (green chili sambal) for an extra kick of heat and acidity. Serve with 'Krupuk' (prawn crackers) to add a crunchy texture to the meal. A cold glass of Iced Teh Tarik or lime juice helps balance the richness of the coconut milk.