Chicken Rendang Minang Or Rendang Ayam Minang

Cooks in 1 hour     Serves 4    


  • 1 whole chicken
  • 1 cup cooking oil
  • 3 serving spoons blended chillies or sambal olek
  • 1 teaspoon birds eye chillies
  • 12 shallots - 1/2 blended & 1/2 thinly sliced
  • 5 cloves garlic - 1/2 blended & 1/2 thinly sliced
  • 2 inches ginger - thinly sliced and blend together with shallots/garlic
  • 3 lemongrass - thinly sliced and blend together with shallots/garlic
  • 2 roots of galangal or lengkuas - thinly sliced and blend together with shallots/ginger
  • 2 cans 400 ml coconut milk
  • 3 tablespoons kerisik (grated, roasted & ground coconut to paste)
  • Salt to taste
  • 2 pieces Asam keping or dried sour fruit or 1/2 tablespoon tamarind paste
  • 5 kaffir lime leaves and/or 2 pieces Turmeric leaves (daun kunyit)
  • 3 tablespoon turmeric powder


  • Cleaned and washed the chicken.
  • Rubbed all over the chicken with salt and turmeric powder.
  • Deef fry until 1/2 way cooked.
  • Heat cooking oil in a wok and sauteed the thinly sliced shallots and all the blended ingredients until fragrant.
  • Add in the coconut milk, kerisik, asam keping, daun kunyit (turmeric leaves), daun limau purut (kaffir lime leaves ) and salt to taste.
  • Add in the chicken, stir well.
  • Reduced the heat and leave the chicken to cooked until thicken and dry.
  • Taste the salt.
  • Dish out and serves with boiled Brasmati or Thai rice.

About the Chef

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