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Chicken Rendang


- 4 boneless chicken thigh, seasoned with salt and pepper

- Some hard boiled eggs

- 150g desiccated coconut

- 300ml coconut milk

- 1tbsp fish sauce

[Rendang Spice Paste]

- 3 lemongrass, center parts, chopped

- 6 cloves of garlic, peeled

- 8 shallots, peeled

- 4 red chilli, seeded and sliced

- 3cm ginger, peeled and sliced

- 3cm galangal, peele and sliced

- 5 kaffir lime leaves

- 1tsp turmeric powder

- 1tsp cumin powder

- 1tsp fennel seed powder

- 1tsp coriander powder

- 1 1/2tsp chilli powder


1. Pan-fry chicken till crisp on the outside.

2. Toast coconut over low heat till golden brown. Set aside.

3. Blend rendang spice paste ingredients together till smooth.

4. In a pot, add in 1tbsp cooking oil over medium-low heat. Add in spice paste and cook till fragrant.

5. Add in chicken and mix well. Followed by coconut milk and mix well. Let simmer for 10mins.

6. Add in coconut and fish sauce. Mix well and simmer for another 10mins.

Adapted from


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