Ayam Rendang

Dive into the rich, aromatic world of Malaysian cuisine with Ayam Rendang, a decadent chicken dish simmered to perfection in a luscious blend of coconut milk, exotic spices, and herbs. This traditional recipe delivers bold layers of flavor, thanks to a fragrant spice paste made with red chilies, shallots, garlic, ginger, galangal, and warm spices like coriander and cumin. Slow-cooked with kaffir lime leaves, turmeric leaves, and lemongrass, the tender chicken absorbs the creamy coconut milk and a touch of sweetness from palm sugar, creating a dish that’s both indulgent and comforting. Perfectly paired with steamed rice, Ayam Rendang is a must-try for fans of slow-cooked, flavor-packed meals. Whether you're hosting a dinner party or craving a satisfying family meal, this iconic dish promises to impress!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 1.5 kg Chicken, cut into serving pieces
• 800 ml Coconut milk
• 1 tsp Turmeric powder
• 30 g Palm sugar
• 4 Kaffir lime leaves
• 2 Turmeric leaves
• 2 stalks Lemongrass, bruised
• 1 piece Cinnamon stick
• 2 tbsp Tamarind pulp, dissolved in water
• 1 tsp Salt
• 3 tbsp Cooking oil
• 10 Red chilies
• 8 Shallots
• 5 Garlic cloves
• 2 inch piece Ginger
• 1 inch piece Galangal
• 1 tbsp Coriander powder
• 1 tsp Cumin powder

Directions

Step 1

Begin by preparing the spice paste. In a blender, add red chilies, shallots, garlic, ginger, galangal, coriander powder, and cumin powder. Blend until you get a smooth paste, adding a little water if necessary.

Step 2

In a large pot, heat the cooking oil over medium heat. Add the spice paste and fry until aromatic, about 5-7 minutes, stirring occasionally to prevent burning.

Step 3

Add the chicken pieces to the pot, stirring well to coat them with the spice paste. Cook the chicken for about 10 minutes until it starts to brown slightly.

Step 4

Pour in the coconut milk, then add turmeric powder, kaffir lime leaves, turmeric leaves, lemongrass, cinnamon stick, palm sugar, and salt. Mix everything well and bring the mixture to a boil.

Step 5

Once boiling, reduce the heat to low and let it simmer gently. Stir occasionally to prevent sticking, and cook for 1.5 to 2 hours, or until the chicken is tender and the sauce has thickened to your desired consistency.

Step 6

Add the tamarind pulp dissolved in water to the pot and stir well. Taste and adjust seasoning if needed.

Step 7

Continue to simmer for an additional 10-15 minutes to allow the flavors to meld together.

Step 8

Remove the turmeric leaves, kaffir lime leaves, cinnamon stick, and lemongrass before serving.

Step 9

Serve the Ayam Rendang over steamed rice and enjoy the rich and aromatic flavors of this traditional dish.

Nutrition Facts

Serving size	3288.9 grams (3288.9g)

Amount per serving	% Daily Value*
Calories	4961

Total Fat 252.00g	323%
Saturated Fat 64.40g	322%
Polyunsaturated Fat NaNg
Cholesterol 1320mg	440%
Sodium 3873mg	168%
Total Carbohydrate 238.60g	87%
Dietary Fiber 33.80g	121%
Total Sugars 154.60g
Protein 432.00g	864%

Vitamin D 195IU	975%
Calcium 729mg	56%
Iron 46mg	254%
Potassium 9528mg	203%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.8%

Protein: 34.9%

Carbs: 19.3%