Malaysian Chicken Rendang

Name: Malaysian Chicken Rendang
Yield: 4

Sham Hanifa's recipe as seen on the Dunnes Stores Quality Kitchen Stage at Bord Bia Bloom 2026

4 people

Sham Hanifa Chef

Ingredients

500gm boneless and skinless chicken breasts or 1kg thighs, cut into cubes

50ml cooking oil

1 cinnamon stick

4 cloves

1 tablesp. curry powder

2 tablesp. dark soy sauce

4 x star anise

5 cardamom pods

1 lemongrass, white part only, bruised

200ml coconut milk

200ml water

1 tbsp Dark soy sauce

2 sliced shallot

5 kafir lime leaves (bruised)

5 tablesp. toasted desiccated coconut, kerisik

1 tablespoon sugar or to taste

pinch salt to taste

SPICE PASTE:

5 shallots or 3 onions

1- inch (2cm) galangal if available

2 stalks lemongrass (white part only)

3 cloves garlic

1- inch piece ginger, peeled

4 chilies roughly chopped

Main

500gm boneless and skinless chicken breasts or 1kg thighs, cut into cubes

50ml cooking oil

1 cinnamon stick

4 cloves

1 tablesp. curry powder

2 tablesp. dark soy sauce

4 x star anise

5 cardamom pods

1 lemongrass, white part only, bruised

200ml coconut milk

200ml water

1 tbsp Dark soy sauce

2 sliced shallot

5 kafir lime leaves (bruised)

5 tablesp. toasted desiccated coconut, kerisik

1 tablespoon sugar or to taste

pinch salt to taste

SPICE PASTE:

5 shallots or 3 onions

1- inch (2cm) galangal if available

2 stalks lemongrass (white part only)

3 cloves garlic

1- inch piece ginger, peeled

4 chilies roughly chopped

Add all the ingredients of the Spice Paste into a food processor. Blend well.

Heat the oil in a nonstick wok or deep pan, add cinnamon, cloves, star anise, and cardamom pods, shallots, curry powder and stir fry them until aromatic

Add the Spice Paste, keep on frying it for few minutes.

Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.

Add the kafir lime leaves, toasted coconut, soy sauce, stir to blend well with the chicken. Lower the heat to low, cover with the lid, and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up.

Add more sugar and salt to taste. Serve immediately with steamed coconut rice

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Add all the ingredients of the Spice Paste into a food processor. Blend well.

Heat the oil in a nonstick wok or deep pan, add cinnamon, cloves, star anise, and cardamom pods, shallots, curry powder and stir fry them until aromatic

Add the Spice Paste, keep on frying it for few minutes.

Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.

Add more sugar and salt to taste. Serve immediately with steamed coconut rice