Authentic Chicken Rendang Recipe

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Here is Indonesian Chicken Rendang recipe – the slow-cooked dish that is very delicious with a blend of aromatic spices and herbs. Wait until you taste the tender chicken simmered in creamy coconut milk. You’ll be amazed how easy it is to make it in your own kitchen!

A plate of chicken rendang on white tray and red white cloth.

Here I will share the Chicken Rendang recipe that has been with my family for many generations. This slow-cooked curry, traditionally made with beef, simmers for hours in a blend of coconut milk, lemongrass, galangal, and spices until the meat becomes tender and the sauce is thick and caramelized.

Recognized globally for its complex taste, rendang was even crowned the “World’s Most Delicious Food” in a 2011 CNN poll. Its long cooking process was originally practical, preserving meat in Indonesia’s tropical climate, but today, it’s a beloved symbol of Sumatran culinary artistry.

During Idul Fitri (Eid al-Fitr), this spicy chicken rendang is a must-have on Indonesian dining tables, served alongside other festive dishes like Ketupat (rice cakes wrapped in palm leaves), Kari Ayam (Chicken Curry), and Sambal Goreng Ati (Spicy Fried Liver).

Here are some popular dishes that’ll complete your table:

Soto Betawi – Jakarta’s creamy, coconut milk-based beef soup loaded with tender meat, fried potatoes, and a side of emping (melinjo crackers). The rich broth balances rendang’s boldness perfectly.
Soto Tangkar – Another Jakarta gem, this aromatic beef soup is simmered with coconut milk and warm spices, often served with chunks of meat and kikil (tendon) for extra texture.
Ayam Balado – Crispy fried chicken or boiled eggs smothered in a spicy red chili sauce (sambal balado).
Fish Curry – Quick and easy dish with tender fish and coconut milk.
Sayur Lodeh – A mild, coconutty vegetable stew with tofu, tempeh, and long beans. The light broth will complement rendang nicely.
Perkedel Kentang – Indonesian-style potato fritters, crispy outside and fluffy inside. These are perfect to pair with Rendang.

Why You Will Love This Recipe

Authentic recipe – This chicken rendang recipe is straight from my grandmother’s kitchen – it has been our beloved recipe handed down through generations.
Versatile – You can always control the spices used in this recipe. If you like it spicy, you can add some bird’s eye chilis. And if you want it less spicy, just omit the curly chili or substitute with the big chilis which is less spicy.
Easy to make – The cooking process is actually very simple. All you have to do is blend the spices well and cook all the ingredients slowly.
Easily adaptable – The spices for the gravy is very easily adaptable. Besides chicken, you can add any protein or vegetables in it.

Recipe Ingredients

A photo of Chicken rendang ingredients with labels.

Ingredient Notes

Big red chilis – Remove the seeds for a milder flavor. For spicier rendang, keep the seeds.

Curly chilis – These type of chilis are spicier. You can remove the seeds to reduce the spiciness.

Curcumin, ginger, candlenuts – Fresh ones gives a brighter color and earthy flavor. If you have only the powdered versions, they are okay to use.

Bayleaves, lime leaves, lemongrass – These will give the fragrance and aroma to the dish. Remove before serving.

Galangal – Use fresh one to give the dish strong, peppery flavor.

Be sure to check out the full recipe and ingredient list below

Variations from Rendang Spices

Beef rendang is certainly the most popular and it can be found easily in Indonesia. However, there are many other kinds of beef rendang like the liver (hati) , the lungs (paru), the tripe (babat), and eggs.

How to Make

Photo collage of processing the spices and cooking it.

STEP 1. · In a food processor, combine garlic, shallots, big red chilis, curly chilis, ground nutmeg, ground coriander seeds, ginger, and turmeric (Image 1). Blend until the mixture becomes a smooth, fine paste (Image 2). Heat a generous amount of oil in a large pan (Image 3). When the oil is hot, carefully add the spice paste (Image 4).

⚠️ Be cautious as it may splatter.

Photo collage of cooking the spices with the chicken pieces until the chicken are all covered.

STEP 2. Reduce the heat to low, letting the spices gently simmer (Image 5). Be careful with the splashes. Add the galangal, lemongrass (smashed), bayleaves, and lime leaves (Image 6). Stir well until you can smell the fragrance. Add the chicken pieces (Image 7). Stir with your spatula until all chickens are thoroughly covered (Image 8).

Photo collage of mixing in the coconut milk and seasoning into the broth.

STEP 3. Pour in half of the coconut milk (Image 9). Let it simmer and wait until the broth subside and you can see some oil coming out of the broth (Image 10). Add the remaining coconut milk (Image 11). Season with salt (Image 12). Stir well.

Photo collage of mixing in seasonings and slowly cooking the broth until the water is reduced.

STEP 4. Add palm sugar and mushroom powder into the broth (Images 13, 14). Let it cook slowly over low heat, allowing the broth to reduce and the coconut milk to thicken (Images 15, 16). Take out and throw away the lemongrass, lime leaves, galangal, and bay leaves. The chicken rendang is ready to serve.

Pro Tips

When adding the spice paste to the pot, immediately lower the heat to avoid splattering. Be cautious, as the mixture can splash.
Always add the seasonings after pouring in the remaining coconut milk to distribute the flavor evenly.
As the broth continues to simmer, it will gradually reduce, leaving behind a rich, thick sauce with fragrant spices. If you prefer a drier Chicken Rendang, you can continue cooking until the sauce is almost fully absorbed.
Once the dish is ready, remove the lime leaves, galangal, lemongrass, and bay leaves. These are for flavoring and are not meant to be eaten.
Tear the lime leaves before adding them, as this releases their fragrance more effectively.

How to Serve

Chicken Rendang is amazing on its own, but it’s even better as part of a complete meal. Serve it with steamed white rice and perkedel. Add a side of tangy Acar Timun (Indonesian pickled cucumber) for a refreshing contrast.

For more choices on Indonesian dish, pair it with Tempe Orek, Sop Buntut (Indonesian Oxtail Soup). A little sambal terasi (spicy chili paste) can kick up the heat if you love spicy food.

To finish the palate, serve it with a sweet Ginger Lemon Tea or a refreshing Mango Sago Dessert. Wrap things up with a classic Indonesian dessert like Klepon (sweet rice cakes) or a bowl of Pulut Hitam (black glutinous rice porridge).

FAQs about Chicken Rendang

Are the spices for Rendang easy to get?

Rendang spices are easy to get in Asian grocery store. Nowadays there are ground spices sold everywhere. The flavor will not differ too much from the fresh ones.

Can I make this dish vegetarian or vegan?

Yes, you can! Just substitute the chicken with tempeh, tofu, or mushroom.

What is the difference between Chicken Rendang and Beef Rendang?

Chicken Rendang typically cooks faster and results in a lighter texture, while Beef Rendang is simmered longer, with a heavier texture.

Is Chicken Rendang suitable for meal prep?

Yes, it’s an excellent meal prep option as the flavors deepen over time, making leftovers even more delicious.

A photo of chicken rendang in a white plate with red white cloth on a wooden table.

Storage

The slow cooking process makes the rendang’s shelf life longer than curry. It makes the liquid content in the coconut dry so there is no more broth left. Store chicken rendang for up to 1 month in the freezer or 1 week in the chiller.

It is also a good idea to separate them in boxes by the portions you usually eat. You can vacuum them in small packs if you have vacuum sealer machine at home.