Rendang is a dish which originated from Indonesia but is a common local dish in Singapore, Malaysia and Indonesia. Rendang is traditionally prepared by the Malay community during festive occasions but is today sold at many eating places. Though rendang is sometimes described as a curry, authentic rendang differs from curry in terms of recipe and thickness of gravy.
Rendang can be prepared from beef. chicken, mutton or duck. It is cooked in coconut milk and spices for several hours until almost all the watery mixture of spices is absorbed into the meat.

Try this Kedah Chicken Rendang recipe:

Ayam Rending (Chicken Rendang)

I whole chicken
1 ½ cups santan or coconut milk (freshly extracted from grounded coconut / prepare from 1 cup coconut cream)
1 cup desiccated coconut
3 leaves of limau perut or kafir lime
2 tumeric leaves
2 star anise bunga lawang
5  cloves or bunga cengeh
2 cinnamon stick or kayu manis
5 cardamoms or buah pelaga
2 tbsp brown sugar or gula melaka/merah
Salt to taste

Grounded ingredients:
- 100 gm dried chilies
- 10 shallots
- 10 cm piece lengkuas or blue ginger
- 5 cm piece ginger
- 3 cm piece kunyit or turmeric
- 5 serai or lemon grass


  • Cut the chicken to bite-size pieces.
  • Grind or blend the chilies, shallot, lengkuas, ginger, turmeric and lemon grass with a little water.
  • Heat oil in a wok/pan/pot. Add the grounded ingredients, star anise, cloves, cinnamon stick and cardamom and fry unit fragrant and the oil surfaces.
  • Put in the chicken pieces and mix well in the pot. Cook with the lid partially close for about 15-20 minutes. Pour in the coconut milk, kafir lime leaves and turmeric leaves.
  • Lower the heat and add in the desiccated coconut, sugar and salt to taste and cook for another 10 minutes or more. Ensure that the chicken is cooked and you have a thick gravy.
  • Remove the rending from heat and searve with rice or ketupat.

Additional information