Chicken Rendang Recipe
Today we are making a Chicken Rendang Recipe! Chicken Rendang is a dry curry dish that originated in Indonesia. It then spread to different regions and countries in Southeast Asia such as Malaysia and Brunei. Rendang itself can be made with many types of meat, not just chicken (although we’re making the vegan chicken version today, there is also the beef version known as beef rendang).
This recipe involves meat (for the chicken version, usually chicken breast and chicken thighs) in a spiced sauce, which is simmered down to a thick gravy. This makes the sauce “stick” to the meat for flavor!
Veganizing Rendang
Because I don’t have any background in Indonesian cooking, I do have to give credits to this recipe right here. Albeit not vegan, it helped me gain a sense of the ingredients and cooking style used so I was able to use it as a base to work with.
To veganize this traditional Malaysian Chicken Rendang, I replaced the galangal with ginger, the lemongrass with lemon zest, the chicken with tofu (to make it vegan, of course), the kaffir lime leaves with bay leaves and the shallots with onions.
The spices such as a cinnamon stick, cloves, star anise and the likes are not something we need to substitute, since spices are all vegan anyways. Although turmeric leaves or turmeric powder can also be an option to add here, I did not include them.
Why You’ll Love This Chicken Rendang Recipe
Combination of Flavors: Indonesian cuisine includes some staple foods, such as the ones we will be using in this recipe! You can find these at a local supermarket, or use substitutions in place of some of these like I did.
Chili Peppers: Dried and fresh chillies. There are many different types, such as green or red chilli. Some recipes remove the seeds and some use the entire chili. Here, I have removed the seeds.
Coconut: From creamy coconut milk, coconut cream, grated coconut, kerisik (toasted coconut – that’s what we use today!), coconut oil, coconut water, coconut palm sugar, coconut syrup, and so on. Coconut fronds can be used to wrap food, hollowed out coconut shells can act as a source of charcoal fuel for meats and the bud/growing tip of the coconut palm is even a delicacy in specific communities.
Lemongrass: This is a type of grass that tastes and smells like lemon! It is difficult to eat raw, so it is only here to give flavor. I subbed lemon zest instead if you don’t have stalks of lemongrass. It is taken out at the end of the recipe.
Tofu: Fried tofu is very popular in dishes such as salads, soups, stews, or covered with a sweet and spicy dressing.
Fresh Galangal: This is a ginger-like root, used in cooking.
Substitutions
Coconut Sugar: Brown sugar will work as a substitute.
Coconut Cream: You will have to either buy a can of pure coconut cream, or buy a can of coconut milk and refrigerate it overnight. Once you open a can of refrigerated coconut milk, the white fat that rises to the top is the coconut cream.
Oil: Olive oil or refined coconut oil can work as well.
Coconut Milk: Use full-fat, canned coconut milk – not the carton type!
Serve This Recipe With
You would traditionally serve this a hot main meal with white rice, and maybe some veggies on the side. Since the flavors are much more intense the next day, I made extra and kept it overnight. The next day, I could taste the difference. I always find that food tastes better after sitting overnight!
More Recipes You’ll Love
If you make this Chicken Rendang Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Chicken Rendang Recipe
Equipment
- Cooking Pot
- Blender
Ingredients
- 1 block tofu cubed
- 3 tbsp avocado oil
- ½ cup coconut cream
- ½ cup coconut milk full-fat, canned milk
- 3 tbsp toasted shredded coconut (kerisik)
- 2 tsp coconut sugar
- 1 tsp tamarind pulp (tamarind paste)
- ¼ tsp cinnamon ground
- 1 star anise
- 2 small cardamom pods the entire pods
- 2 small cloves
- 3 bay leaves
- ½ zested lemon or 1 lemongrass stalk
For the Spice Paste
- ¾ tbsp ginger finely grated
- 1½ small red onion diced
- 2 dried red chilis seeds removed // soak in warm water for 15 minutes before using
- 1½ zested lemons
- 1½ tsp pink salt
- 3 small cloves garlic finely grated
Instructions
Making the Kerisik
- You will have to first make the kerisik, which is the toasted coconut. Put a pan over medium heat and added the shredded coconut.
- Continuously stir the coconut to ensure it doesn't burn, and it will brown in less than 2 minutes. It burns very easily, so make sure you are constantly stirring and watching over it.
- Add it to a mortar and pestle and grind it out to make more of a powder form. This is the kerisik to be used later in the recipe, so it can be set aside for now.
Making the Rendang Paste
- Add all spice paste ingredients into a blender or food processor to make the chili spice paste.
Putting it Together
- In a steel pan over medium heat, add the oil, spice paste, cinnamon, cloves, star anise and cardamom. Stir fry it for a few minutes until it starts to become aromatic.
- Then add the tofu and lemon zest (or lemongrass) and stir fry for another minute. If using a lemongrass stalk, crush it a little with the side of a knife, then cut it in half lengthwise and add into the pan.
- Add the coconut cream, bay leaves, tamarind pulp and milk/water. Keep on medium heat, stirring for a few minute. Add in the bay leaves, kerisik, and coconut sugar.
- Turn the stove to low heat, put a lid on the pan, and simmer for another 20-30 minutes, or until the mixture is thickened. Check on it every couple minutes. Once done, remove the bay leaves and lemongrass stalks. Turn off the heat and serve with rice!
Notes
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Storage
- Store in an airtight container in the refrigerator for three days.
