Rendang Ayam is originally an Indonesian dish, featuring chicken that’s slow-cooked in creamy coconut milk with an orchestra of spices like lemongrass, kaffir lime, and chili. Born in West Sumatra’s Minangkabau culture, it’s traveled across Southeast Asia, finding homes and hearts, especially in Malaysia. With history dating back centuries, rendang was often served to honor guests at special events. The melding of sweet, spicy, and tangy notes creates an unforgettable taste sensation, making it a beloved comfort food that warms both stomachs and souls.
Like all curries, it’s not a complex dish to make, but it is crucial to get all the freshly ground spices to achieve that beautiful aroma and dry texture of the curry. Unlike it’s wet curry cousin, the sauce is the curry paste minus the watery sauce.
If you haven’t attempted curries before, don’t be discouraged to try – it’s very very easy to make and if you make a large pot, you can keep for up to 2 days in the fridge and reheat before meal. To balance the flavors and achieve the right one, keep tasting them. 
Tasty Malaysian Dry Chicken Curry
- Total Time: 90 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Fragrant spices and tender chicken create a flavorful Malaysian curry. Perfect for a weeknight meal or special occasion.
Ingredients
- 2 lbs (907 g) chicken drumsticks
- 0.5 packet (quantity unspecified) grated coconut
- 1 can (quantity unspecified) coconut milk
- 1 pinch salt
- quantity unspecified vegetable oil
- 1 tbsp (15 ml) sugar
- 1 tbsp (15 ml) curry powder
- 4 tsp coriander powder
- 2 tsp fennel seeds
- 1 tsp cumin
- 60 g (2 oz) galangal
- 20 shallots
- 2 garlic cloves
- 2 stalks lemongrass
- 6 candlenut
- 0.5 inch (quantity unspecified) turmeric
- 3 tbsp (45 ml) dried chilli
- 10 bird’s eye chilli
- 5 pcs kaffir lime leaves
Instructions
- Rinse chicken drumsticks.
- Mix the chicken marinade and rub onto the chicken drumsticks. Leave them to marinade for 30 minutes.
- Pound the curry paste ingredients together in a mortar and pestle or blend them in a blender until a paste-like consistency is reached. Set aside.
- Heat about 2 tbsp of vegetable oil in a medium-high heat wok.
- Stir-fry the curry paste until fragrant.
- Mix in chicken drumsticks, coconut milk, and salt. Stir to ensure all drumsticks are equally covered.
- Once the watery paste starts to bubble, turn the heat to low and simmer for about 1–1.5 hours, or until the curry paste is thick and dry, stirring constantly to prevent burning.
- Add toasted grated coconut and stir well.
- Serve with warm steamed rice.
Notes
- For a richer flavor, use bone-in, skin-on chicken thighs instead of drumsticks.
- Adjust the amount of bird’s eye chili to control the spice level; start with fewer and add more to taste.
- Toasted desiccated coconut can be substituted for fresh grated coconut for convenience; toast it lightly in a dry pan before adding.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Malaysian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
What makes rendang ayam different from a regular curry?
Rendang is a dry curry; the coconut milk and liquid cook down almost completely, leaving the chicken coated in a rich, concentrated spice paste rather than swimming in sauce.
How do I know when the rendang is ready?
The liquid should be almost fully evaporated, the oil should separate from the paste, and the chicken should be dark and fragrant. This can take up to an hour of stirring.
Can I use chicken breast instead of drumsticks?
Drumsticks and thighs hold up much better during the long cooking process. Breast meat can dry out; if using it, reduce the cooking time.
What is galangal and can I substitute it?
Galangal is a rhizome related to ginger with a sharper, more piney flavor. Fresh ginger is the closest substitute, though the flavor will be less complex.
Can I make this dish ahead of time?
Yes, and it often tastes better the next day as the spices continue to develop. Reheat over low heat with a splash of water to loosen.
Hi there, what did you mean by one bowl of vegetable oil for frying the paste? Love the recipe it’s bubbling away right now :)
I have the same question but I’m assuming you never received an answer so I won’t hold my breath.
Sorry for the very long delay in response to that question! Thanks for bringing it to our attention – that’s a typo, it should only be a couple of tbsp’s of vegetable oil. Hope you make this, it is delicious!