Cooking Traditional Malaysian Chicken Rendang involves pounding or grinding many types of spices as well as slow cooking and continuously churning the chicken meat until all of the liquids has evaporated and the chicken is done. Hence, it can be time-consuming and requires some patience. However, the outcome is just amazing especially with kerisik (toasted and pounded coconut) mixed in at the end of the cooking process.

It is indeed a real treat especially for the curry lovers. The chicken pieces are slowly cooked in coconut milk and spices until almost dry, allowing the meat to absorb all the condiments. The slow simmering process allows the chicken meat to absorb all the spices and become tender. Great care however is required to ensure the chicken meat is not overcooked or burnt. Because of the generous use of many types of spices, this Traditional Malaysian Chicken Rendang has a complex and special taste that is unique to Malaysian Cuisine.

Traditional Malaysian Chicken Rendang is a must-have dish for my family whenever there is a family gathering or special occasion. On second thought, as it’s easy (although time consuming) and aromatic, we need not wait for an occasion to cook it anymore. Enjoy!