Main Course · Asian · Dinner ·

Rich Malaysian Rendang Ayam

Name: Rich Malaysian Rendang Ayam
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 1.5 kg chicken thighs, skinless, bone-in; 1 tablespoon turmeric powder; 1 tablespoon salt; 2 tablespoons vegetable oil; 5 red chilies, deseeded for less heat; 3 shallots, peeled; 3 cloves garlic, peeled; 2-inch piece of galangal, peeled and sliced; 1 stalk lemongrass, thinly sliced; 1-inch piece of ginger, peeled and sliced; 1 cup thick coconut milk; 2 cups water; 2 kaffir lime leaves, torn; 1 cinnamon stick; 2 tablespoons palm sugar; Salt to taste; 1 cup grated coconut, dry toasted; Fresh coriander leaves

A rich and fragrant Malaysian chicken dish featuring a blend of spices, coconut, and tender chicken.

4.3(784 reviews)

·By Ethan Brooks·July 26, 2025

Rich Malaysian Rendang Ayam — Main Course served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Chicken Marinade

For the Spice Paste

For the Curry Base

For Garnishing

Nutrition

Per serving

Calories: 920 kcal
Protein: 56.75 g
Carbs: 20 g
Fat: 67.25 g
Fiber: 3.5 g

Whole recipe

Total

Calories: 3678 kcal
Protein: 227 g
Carbs: 80 g
Fat: 269 g
Fiber: 14 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1.5 kg chicken thighs skinless, bone-in	2430	216	0	165	0
1 tablespoon turmeric powder	29	1	5	1	2
1 tablespoon salt	0	0	0	0	0
2 tablespoons vegetable oil	240	0	0	27	0
5 red chilies deseeded for less heat	20	1	5	0	1
3 shallots peeled	42	1	10	0	1
3 cloves garlic peeled	13	0	3	0	0
2-inch piece of galangal peeled and sliced	20	0	5	0	1
1 stalk lemongrass thinly sliced	5	0	1	0	0
1-inch piece of ginger peeled and sliced	6	0	1	0	0
1 cup thick coconut milk	445	4	6	48	0
2 cups water	0	0	0	0	0
2 kaffir lime leaves torn	1	0	0	0	0
1 cinnamon stick	6	0	2	0	1
2 tablespoons palm sugar	120	0	30	0	0
Salt to taste	0	0	0	0	0
1 cup grated coconut dry toasted	300	4	12	28	9
Fresh coriander leaves	1	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Cut the Chicken
Cut the chicken thighs into large chunks.
2
Rub with Spices
Rub with turmeric powder, salt, and oil.
3
Marinate
Let marinate in the refrigerator for at least 1 hour.

Preparing the Spice Paste

1
Combine Ingredients
Combine all spice paste ingredients in a blender.
Tip: Be cautious with the chilies; avoid touching your face after handling.
2
Blend
Blend until a smooth paste forms, adding a little water if necessary.
3
Set Aside
Set aside for cooking.
Tip: Slightly roasting the spices before blending can enhance the flavors.

How to Make Rich Malaysian Rendang Ayam

Total time: 4 h · Yields 4 servings

1
Sautéing the Paste
Sauté the spice paste in a large pot over medium heat until fragrant and the oil separates from the paste.
2
Cooking the Chicken
Add marinated chicken to the pot, stir to coat with the spice paste, then add the coconut milk, water, kaffir lime leaves, and cinnamon.
3
Simmering the Curry
Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally. Adjust seasoning with palm sugar and salt.