Malay style Rendang Chicken Curry Recipe

Malaysian Style Rendang Chicken Curry

Rendang is a very popular dish in many Southeast Asian countries, especially in Malaysia we usually serves Rendang Chicken during festive occasions such as traditional ceremonies, wedding feasts and Hari Raya.


Traditional rendang is dry, during which the meat is slow cooked until the liquid completely evaporated and the remaining rendang broth is usually darker. This Rendang Chicken Curry we are featuring here is a Malaysian style, more accurately identified as 'kalio' (wet rendang) which means the coconut milk has not completely evaporated; it has a light golden brown color and can be likened to a caramelised version of curry.


You can make this curry dish very easily with the help of the ready to cook curry paste. In this recipe, we are suggesting to cook your Rendang Chicken with Khimyan Curry's Paste for Rendang Chicken Curry, it's an

intensely fragrant ginger-chilli paste that is pass down from our grandparent.

This Malay's style Rendang Chicken Curry Recipe serves 4



  1. Boil or Deep Fried chicken for about 10 minutes, drain dry and put aside.
  2. Pour 1 packet Khimyan Curry's Paste for Rendang Curry and 2 tablespoon of water into a saucepan. Sauté for 1 minutes until aromatic.
  3. Add in the chicken, potato, and carrot followed by 300ml of water. Bring the Rendang to boil for 10 minutes.
  4. Pour the coconut milk or fresh milk and toasted grated coconut. Simmer on medium heat for 10 minutes or until the chicken meat is tender.

Serve hot and enjoy it with rice or bread.

What our customers say about this

“Traditionally Rendang style curry is hot, but this is a mad at you kind of spicy.”

“It has a strong citronella taste in a good way. Your sweat will drive away the fiercest of mosquitoes.”

“This is the only one that is incredibly spicy, which can only be a good thing.”

“It doesn’t have a very strong MSG taste like the Japanese curry. It actually tastes semi-homemade.”

“It’s easy to fool the casual curry-eater into thinking it is homemade. It would be great to nullify it with some coconut milk to tame the spice.”


- Kipp Whittaker, China

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