Chicken Rendang Recipe Rendang is everyone's favorite in my family. For this recipe, I have pre-fried the chicken just about half cook before adding it into Redang curry. This is to enhance the texture of chicken and making it more firm. Chicken Rendang is best cooked a day in advance to allow the taste of all herbs and spices to combine well with the chicken. A good rendang should be slightly spicy and have a combined rich aroma of toasted coconut (Kerisik), lemongrass, kaffir lime leaves, and

Chicken Rendang, specially made from scratch and without added oil! This recipe is so good, it's perfect with rice. The best part? It just tastes richer and even more delicious as time goes on! Enjoy! Ingredients ↓ Chicken Rendang - Rendang Ayam Ingredients: 1.3 kg of chicken thighs, cut into small pieces, washed 650 ml of coconut (450g of freshly grated coconut & 500ml of water) 300 ml of water 35 g of cili kering besar, or dried guajillo chilli, soaked in hot water for an hour 16 g of dried ch