Ready in just an hour, this Chicken Rendang is a flavorful Malaysian stew with tender chicken thighs, warming spices and coconut milk.

Why This Recipe Works

The creamy coconut milk balances out the heat from the spice paste.


– Chicken – Coconut oil – Cloves – Star anise – Cardamom seeds – Ground cinnamon – Lemongrass – Tamarind – Lime leaves – Coconut sugar – Chicken stock – Coconut milk – Salt – Limes

Combine all the spice paste ingredients in a blender or food processor and pulse until a paste forms.


Heat the coconut oil in a Dutch oven over medium high heat and brown the chicken in 2 separate batches (to avoid overcrowding).

Remove the chicken and set aside.

Toast the cloves, star anise and cardamom seeds over medium heat until fragrant. Grind in a spice grinder or use a mortar and pestle.

Get the full Instructions here!

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