Published Apr 25, 2018 Updated Nov 03, 2024 As a Malaysia food blogger, I wanted to tell you that chicken rendang, or any rendang, for example: beef rendang, lamb rendang should never have crispy skin. And the rendang sauce should be on the skin! Chicken rendang is slow cooked and stewed in the rendang sauce and my chicken rendang recipe yields flavorful and tender chicken, with complex structure of flavors, with the intense aroma of the exotic spices. I love making chicken rendang at home, and serve it with nasi lemak. While it takes some time to prep and make the dish, the end result is so rewarding. When I sink my teeth into the chicken, the taste immediately transports me back to Malaysia, my home country. Enjoy!
Chicken thighs Cardamom pods Cinnamon stick Coconut milk Cooking oil Kaffir lime leaves Lemongrass Toasted grated coconut Star anise Water Cloves Sugar Salt
Ingredients For Spice Paste
Dried chilies Lemongrass Galangal Ginger Garlic Shallots
See the recipe card for full information on ingredients. I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
