Chicken Rendang

Galangals have been a valued root spices in India, Asia and Europe for seven Centuries. It is used medicinally for digestive problems, stomach cramps, nausea and vomiting. It has been used for sea sickness, headaches, spleen enlargement, catarrh, bronchitis, rheumatism, foot pains, liver and gall bladder disorders, sore gums, as well as used as a respiratory and heart stimulant, and as a treatment for impotence. A drink, made from grated galangal and lime juice, is valued as a tonic in Southeast Asia. Galangal is a specific herb for a sluggish metabolism; also used as a body deodoriser and breath cleanser, as well as a tonic and aphrodisiac.

Beside that it is also widely being used in cooking.It gives a strong flavour to the food and mainly used in meat dishes.In Malaysia , galangal is mainly used in malay and nyonya cuisine.

One of the most celebrated Malaysian dish worldwide is Rendang which is cooked with chicken or beef; a must-have for celebrations and special occasions!The method and ingredients varies in each state. Nowadays you can fine this dish in most restaurants. Likewise you can find this dish in either a malay , Chinese or Indian household.It is normally served with ketupat(a dish made with glutinous rice) or you can serve it with rice.I also serve it with briyani , a good combination as well.Try out ,and you 'll know what I meant.


1 kg Chicken (clean and cut into 12 pieces)
2-3 cups Coconut Milk (extracted from 1/2 grated coconut. The easy way to extract coconut milk is to use a blender, mix a bit of hot water for better result)

To grind in a paste:

10-15 dried Chillies (soaked till plump)
6 large Bombay Onions
10 cloves Garlic, peeled
2 cm Galangal (lengkuas)
2 cm fresh turmeric (optional)
2 cm Ginger
4 Lemon Grass(trim off the bottom part and cut off the top part,use the middle potion)
1/2 cup Oil
Salt to taste


Heat oil in a large wok and add in the grounded ingredients.
Cook for 10-15 minutes over medium heat until fragrant and oil starts to surface.
Add the chicken and mix throughly.
Cook for 2 minutes. Add in the coconut milk, salt and sugar and leave to simmer until oil starts to surface for at least 30-40 minutes over low flame.
Serve hot.

This dish beside eating with lemang,ketupat and nasi minyak , goes very well with briyani too. I have cooked rendang with briyani almost every Diwali.Its really yummy!!

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