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Chicken Rendang
5kg-2kg chicken, chopped into serving pieces
1 liter thick coconut milk (from 2 coconuts)
1 cup grated coconut (use the white part only), dry fried for kerisik
1 turmeric leaf, finely sliced
3-4 kaffir lime leaves, finely sliced

Spices (ground) :
30 dried chillies, soaked
3 fresh red chilli, seeded
8 shallots
4 cloves garlic
5 stalks lemon grass
4-5 cm piece ginger
3cm piece galangale
2cm piece fresh turmeric

Seasoning :
1 1/2 - 2 tsp. salt or to taste
1 tsp. dark brown sugar


Combine chicken, ground spices and coconut milk in an earthed pot ang bring to low boil.

After it has boiled, lower the heat and simmer until the gravy turns thick. Keep stiring to prevent sticking.

Add kerisik and mix well. Cook until meat is tender, gravy is thick and oil rises to the top.

Add sliced leaves and seasoning.

Then you can serve it with rice or bread.

Preparation Time: Serves:
Recipe Origin: Malaysia
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