0 0
Chicken rendang without coconut milk

Share it on your social network:

Or you can just copy and share this url


1 chicken cut into 6 or 8 parts Lean beef
6 lime leaves that have been roughly chopped Hot water
2 pieces of turmeric leaves sago flour
3 stalks of lemongrass, coarsely ground, take the white part only
8 cups mayonnaise sauce

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chicken rendang without coconut milk

  • Medium




Chicken rendang is a popular Indonesian dish known for its rich and flavorful coconut milk-based sauce. However, if you prefer a rendang without coconut milk, you can make a variation known as “rendang ayam padang” that uses tamarind paste and is equally delicious. Here’s how to make chicken rendang without coconut milk:


  • Chicken: Use bone-in chicken pieces, such as drumsticks or thighs, cut into serving-sized pieces.
  • Tamarind Paste: A key ingredient for flavor. You can find tamarind paste in Asian grocery stores or use tamarind concentrate.
  • Lemongrass: Bruised lemongrass stalks for aroma.
  • Kaffir Lime Leaves: Fresh or dried kaffir lime leaves for a citrusy aroma.
  • Galangal or Ginger: Sliced galangal or ginger for added depth of flavor.
  • Bay Leaves: Bay leaves provide a subtle earthy flavor.
  • Salt and Sugar: For seasoning.

Spice Paste (Rendang Spice Paste/Bumbu Rendang):

  • Shallots: Peeled and sliced shallots.
  • Garlic: Peeled and minced garlic.
  • Chilies: Red chilies, seeds removed, for heat. Adjust the number of chilies to your desired spice level.
  • Turmeric: Fresh turmeric root, sliced, or ground turmeric.
  • Coriander Seeds: Ground coriander seeds.
  • Cumin Seeds: Ground cumin seeds.


Here’s how to make chicken rendang without coconut milk:

For the Spice Paste (Rendang Spice Paste/Bumbu Rendang):

  1. In a food processor or mortar and pestle, grind together the shallots, garlic, red chilies, turmeric, ground coriander seeds, and ground cumin seeds until it forms a smooth paste. If using fresh turmeric, you may need to add a bit of water to help blend the ingredients.

For the Chicken Rendang:

  1. In a large pot, combine the chicken pieces, tamarind paste, lemongrass, kaffir lime leaves, galangal or ginger, bay leaves, and the spice paste you prepared.
  2. Add enough water to the pot to cover the chicken and bring it to a boil.
  3. Reduce the heat to low, cover the pot, and let the chicken simmer for about 45 minutes to 1 hour, or until the chicken is tender and the liquid has reduced significantly. Stir occasionally to prevent sticking.
  4. Season the rendang with salt and sugar to taste. The tamarind paste should provide a tangy flavor, and the sugar helps balance it.
  5. Continue to simmer the chicken rendang, uncovered, for an additional 15-20 minutes, or until the sauce thickens and coats the chicken. Stir occasionally to prevent burning.
  6. Once the sauce has thickened and the chicken is tender, remove the lemongrass, kaffir lime leaves, galangal or ginger slices, and bay leaves.
  7. Serve the chicken rendang hot with steamed rice or your preferred side dish.

This rendang variation is aromatic, spicy, and tangy, with the tamarind paste providing a rich and unique flavor. It’s a delightful dish for those who enjoy Indonesian cuisine without coconut milk.



Ground spices:

100 grams of curly red chili
50 grams of big red chili
2 Spring onions
4 cloves garlic
2 pieces of ginger size 2 cm
2 pieces of galangal size 2 cm
1 burnt turmeric
Teaspoon pepper powder
2 teaspoons coriander
1 teaspoon salt
1 teaspoon sugar


How to make:

Heat 3 tablespoons of cooking oil, stir fry the spices that have been mashed


Add milk, lime leaves, turmeric leaves, lemon grass, while stirring until it boils


Enter the chicken that has been washed clean
Cook over low heat, stirring occasionally, until cooked and the spices are absorbed.


Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Bakmi goddog (noodles from Indonesia)
Bakmi goddog (noodles from Indonesia)
Clear chicken soup
Clear chicken soup
Bakmi goddog (noodles from Indonesia)
Bakmi goddog (noodles from Indonesia)
Clear chicken soup
Clear chicken soup

Add Your Comment