Prep Time
Cook Time
Difficulty Level
Download or Print

Want to make a heavier stew but don’t want to use too much time? Give this chicken rendang recipe a try! 


  • 5 buah keras (20 g candlenuts)
  • 2 stalks of lemongrass (60 g), use 5 cm of the root, finely sliced
  • 40 g ginger, finely chopped
  • 40 g galangal, finely chopped
  • 30 g turmeric root, finely chopped
  • 8 garlic cloves (40 g)
  • 12 shallots (220 g)
  • 12 dried chillies (15 g), boil until soft
  • 3 red finger chillies (55 g), sliced
  • 6 chilli padi (15 g), sliced
  • 80 ml cooking oil
  • 1 kampung chicken (1.2 kg), cut into large pieces (7 cm by 8 cm)
  • 2 stalks of lemongrass, bruised
  • 3 cloves
  • 1 star anise
  • 400 ml coconut cream
  • 300 ml water
  • 2 pieces of asam keping (sour fruit)
  • 8 kaffir lime leaves, torn
  • 1 turmeric leaf, torn
  • 1 tsp ground coriander
  • 1 tbsp asam jawa (tamarind pulp)
  • 2 tbsps water
  • 1 tsp salt
  • 1 level tbsp sugar
  • 100 g kerisik (toasted grated coconut)

Use a grinder to grind the buah keras, lemongrass, ginger, galangal, turmeric root, garlic, shallots, dried chillies, red finger chillies and chilli padi into paste. If using a blender, add up to 150 ml of water to help its blades rotate smoothly.


Heat the wok on medium heat and add the oil. Heat for 2 mins. Turn off the heat and gently add in the spice paste. Stir and turn on the heat to low.


Over low heat, fry the mixture for around 15 to 20 mins until it becomes a thick paste and the oil surfaces.


Add in the chicken pieces and stir-fry for 5 mins until the chicken is coated with the spice paste.


Add in the bruised lemongrass, cloves and star anise.


Pour in the coconut cream and water.


Add the asam keping, kaffir lime leaves, turmeric leaf and ground coriander.


In a small bowl, mix the asam jawa and 2 tbsps of water. Strain the mixture and add the tamarind juice to the chicken.


Stir and simmer covered for 45 mins, stirring often, until chicken is cooked through and tender.


Season with salt and add the sugar.


Add in the kerisik. Stir through. Serve hot.

ABOUT THE CHEF: Hedy Khoo is the columnist for The New Paper’s HED CHEF which features Asian cuisine and recipes. You can follow Hedy on her Instagram account @hedchefhedykhoo for more of her culinary adventures.

Recipe: Hedy Khoo / Photo: The New Paper

Download or print the recipe