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Chicken Rendang Recipe

This Chicken Rendang Recipe is a traditional Indonesian dish consisting of meat in a thickened sauce. Pair it with rice and some red wine!
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Prep Time 10 minutes
45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indonesian, Malaysian
Servings 2 servings
Calories 758 kcal

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