Authentic Chicken Rendang From Indonesia

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Learn how to make Indonesian Chicken Rendang – 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), 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 fiery red chili sauce (sambal balado). The spicy kick cuts through rendang’s richness like a flavor bomb.
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 –

Curly chilis –

Curcumin, ginger, candlenuts –

Bayleaves, lime leaves, lemongrass –

Galangal –

Palm sugar –

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.

I have shared an authentic chicken curry recipe in this blog.

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

How to Make

Photo collage of processing the spices and cooking it.

STEP 1. Throw in garlic, shallots, the chilis, ground nutmeg, ground coriander seeds, ginger, curcumin into the food processor (Image 1). Blend finely (Image 2). Heat some oil in a big pan (Image 3). When it is quite hot, throw in the spices (Image 4). Be careful, it might splash.

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

STEP 2. Turn the stove to low heat. Let the spices simmer (Image 5). Be careful with the splashes. Add the galangal, lemongrass, bayleaves, and lime leaves (Image 6). Stir well until you can smell the fragrance. Put in 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). Add in salt (Image 12).

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 with low heat. The broth will be reduced and the coconut milk will start 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 you pour the spices into the pot, turn the stove to low heat. It tends to splash out. So be careful.
Always put in the seasonings after the remaining coconut milk is poured in.
The broth will be reduced after cooking for long hours, leaving the spices. If you like it dry, you can continue cooking until it is quite dry.
Take out the leaves, galangal, lemongrass stalks after it is done.
Tear the lime leaves as they are more fragrant when torn.

How to Serve

Serve this delicious rendang with steamed rice or ketupat (steamed rice cake). Add soup-based dishes like Sayur Lodeh (Vegetables Stew) or Soto.

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.

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.

Other authentic Asian dishes: