Classic Malaysian Spiced Coconut Chicken

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A signature Malaysian dish where bone-in chicken is simmered low and slow in a fragrant spice paste and rich coconut milk until the sauce reduces into a thick, dark coating. The patient cooking concentrates the aromatics and gives the chicken a deeply savory, almost dry finish. Traditionally served with steamed jasmine rice and cucumber slices to balance the richness.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 44 gFat
• 22 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 6 gSugar
• 40 gProtein
• 720 mgSodium
• 920 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 12 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the spice paste

• 8-10 dried red chilies, soaked in hot water 15 minutes and drained
• 150 g shallots (about 8 medium), peeled and roughly chopped
• 6 garlic cloves, peeled
• 30 g fresh ginger and 20 g fresh galangal, peeled and sliced
• 3 stalks lemongrass, tough outer layers removed and finely sliced
• 1 tsp ground turmeric, 1 tsp ground coriander, and 1 tsp ground cumin
• 3 candlenuts or 2 tbsp raw cashews

For the chicken and braise

• 3 tbsp coconut oil or vegetable oil
• 1 cinnamon stick (about 7 cm), 2 star anise, and 3 green cardamom pods, lightly crushed
• 1 kg bone-in, skin-on chicken thighs (about 4-5 pieces), patted dry
• 800 ml full-fat canned coconut milk
• 5-6 kaffir lime leaves, torn
• 1 tbsp tamarind paste mixed with 2 tbsp warm water
• 1 tbsp grated palm sugar or light brown sugar
• 1 tsp fine sea salt, plus more to taste

For finishing and serving

• 3 tbsp toasted desiccated coconut (kerisik)
• 1 tbsp fresh lime juice
• 1 tbsp crispy fried shallots (optional garnish)
• 2 tbsp chopped cilantro or Thai basil
• Steamed jasmine rice, to serve
• Sliced cucumber, to serve

Directions

1. Blend the spice paste ingredients in a food processor with 3-4 tablespoons of water, scraping as needed, until a smooth, thick paste forms.
2. Heat the coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cinnamon, star anise, and cardamom and bloom for 30 seconds until fragrant.
3. Add the spice paste and fry, stirring frequently, for 6-8 minutes until it darkens slightly, looks glossy, and the oil begins to separate at the edges.
4. Nestle the chicken thighs into the paste and turn to coat. Pour in the coconut milk and add the kaffir lime leaves, tamarind liquid, palm sugar, and salt; stir to combine.
5. Bring to a gentle boil, then reduce to low so the liquid simmers steadily. Cook uncovered for 50-60 minutes, stirring occasionally, until the chicken is very tender and the sauce has reduced to a thick, dark, jam-like coating that clings to the meat.
6. Stir in the toasted coconut and cook 3-4 minutes more so it toasts in the residual heat and deepens the nutty flavor.
7. Squeeze in the lime juice, taste, and adjust salt or sugar to balance; the sauce should be rich, lightly sweet-tart, and deeply aromatic.
8. Serve hot over steamed jasmine rice with cucumber slices and a sprinkle of fried shallots and herbs on top.

Cook’s Notes

• True rendang finishes kering (dry) so do not shortcut the simmer; the slow reduction creates the signature dark, sticky coating and concentrates the flavor.
• Toast the desiccated coconut in a dry skillet over medium-low heat for 3-5 minutes until golden and fragrant before stirring in; this kerisik is what gives real rendang its nutty depth.
• Use full-fat canned coconut milk, not carton varieties, because the higher fat is essential for a rich sauce and proper reduction.
• Bone-in, skin-on thighs stay juiciest through the long simmer; boneless breasts tend to dry out and are not traditional for this dish.
• Rendang tastes even better the next day as the spices meld, so consider making it a day ahead and reheating gently before serving.

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