Chicken Rendang


by: Aarthi

This is another famous dish in malaysia..A simple chicken dish that is truly amazing..This one is so creamy and yummy one..You could substitute mutton or beef instead of chicken


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serves: 4

1/2 kg Chicken-

Potato-2 chopped

cup Coconut milk-3

Kaffir lime zest-1 tblspn

Bay leaf-1

Sugar-to taste

Salt to taste

For Spice paste:

Red chillies-10(soaked in hot water)

Shallots / Sambar onion-10


inch Ginger-1 piece

tsp Turmeric powder-1

Coriander seeds / Malli-2 tblspn

tsp Cumin / Cumin-1

tsp Pepper-1

Nutrition Facts
Chicken Rendang

Servings Per Recipe: 4

Amount per Serving

Calories: 846

  • Total Fat: 60.1 g
  •     Saturated Fat: 40.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 933.3 mg
  • Total Carbs: 48.3 g
  •     Dietary Fiber: 14.2 g
  •     Sugars: 13.3 g
  • Protein: 38.9 g

how is this calculated?

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1.  In a mixer take all the ingrediants given for spice paste and make it into a fine paste.

2.  Heat oil in a wok and add in the spice paste,salt,sugar and cook till oil separates from it.

3.  Add in chicken piece along with potatoes and mix well.

4.  Add in kaffir lime peel,bay leaf and mix well.

5.  When the chicken is half cooked,pour in the coconut milk and simmer it till the chicken is cooked.

6.  Serve hot with rice or any bread..

Cooks' note:

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