Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 1
- 130 g chicken breast (large chunks)130g
Vegetables· 4
- 40 g onion (sliced)40g
- 8 g garlic (minced)8g
- 6 g ginger (minced)6g
- 1 lemongrass stalk (bruised)6g
Sauces· 2
- 15 g chili paste (cili boh)15g
- 40 g lite coconut milk40g
Spices· 3
- 1 kaffir lime leaf (torn)(optional)1g
- 2 g turmeric powder (½ tsp)(staple)2g
- pinch of salt(staple)2g
Fats & oils· 1
- 8 g toasted coconut paste (kerisik)8g
Cut the chicken breast into large chunks; mix the cili boh, garlic, ginger, turmeric and 2 tbsp water into a spice paste.
Why? Large chunks of breast hold up to the braise without drying; a ready-mixed spice paste lets this express version build rendang's deep base in minutes.Tip: Keep the chunks large — small pieces fall apart and dry out during the braise.
Next up:In a dry non-stick pan, stir-fry the onion, lemongrass and kaffir lime leaf over medium heat 1 min, then add the spice paste and fry 2 min until it darkens and smells fragrant.
In a dry non-stick pan, stir-fry the onion, lemongrass and kaffir lime leaf over medium heat 1 min, then add the spice paste and fry 2 min until it darkens and smells fragrant.
Why? Rendang's aroma comes from frying the spices, not from oil — dry-frying the cili boh in a non-stick pan still coaxes out the red oils and toasty notes, saving a whole spoon of oil.Watch out: Keep the heat moderate when dry-frying — cili boh turns bitter the moment it scorches; add a few drops of water if it catches.Next up:Add the chicken and toss to coat in the spices, then add the lite coconut milk and 100 ml water; cover and simmer ~10 min.
- 10 min · hands-free
Add the chicken and toss to coat in the spices, then add the lite coconut milk and 100 ml water; cover and simmer ~10 min.
Why? Lite coconut milk instead of thick cream saves a load of fat per serving; loosening it with water for the braise lets the chicken absorb flavour without turning greasy.10:00Next up:Uncover, raise to medium heat to reduce, stir in the kerisik and salt, and toss for 3 min until the sauce is thick, dry and clinging tightly to the chicken.
Uncover, raise to medium heat to reduce, stir in the kerisik and salt, and toss for 3 min until the sauce is thick, dry and clinging tightly to the chicken.
Why? A real rendang is dry — reducing at the end with kerisik builds that deep, toasty richness through reduction and coconut paste, not hours of braising or extra oil.Tip: Serve with half a bowl of brown rice or nasi impit and cucumber slices to cool the spice.