Chicken Rendang


For Marination:

  • 1.2 - 1.4kg old chicken (ayamtelor), one cut into 12 piece
  • To taste salt
  • 5g black peppercorns, ground
  • 10g cumin powder
  • 10g fennel powder


Spice Paste:

  • 200ml cooking oil
  • 50g dried chili, soaked, boiled and blended
  • 150g red onion, peeled and blended
  • 150g shallot, peeled and blended
  • 50g garlic, peeled and blended
  • 100g red chilli, remove seeds and blend
  • 5g fresh turmeric, peeled and blended
  • 20g lemongrass, cut 3ins and blended
  • 1 litre fresh squeeze coconut milk
  • rock salt (garamkasar) to taste


  • Marinate chicken with salt, black peppercorns, cumin and fennel for 15 minutes.
  • Heat oil, deep fry chicken and keep aside.
  • Saut√© all blended ingredients with the remaining oil until fragrant for 10 minutes.
  • Add chicken, stir continuously for 5 minutes.
  • Then pour in the coconut milk. Bring to a boil, then simmer for 45 minutes until chicken is cooked and gravy has thicken.
  • Lastly, season with rock salt.