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Air Fryer Chicken Rendang Warm Rich Flavors You Will Love

Air Fryer Chicken Rendang recipe, served and ready to eat, easy homemade dish
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Air Fryer Chicken Rendang offers a tender, spiced chicken with rich coconut flavor and crispy edges. This recipe makes an easy dinner perfect for a weeknight or family dinner using authentic rendang spice paste. Enjoy bold, comforting flavors with minimal fuss.

Ingredients

Scale
  • 4 Tbsp vegetable oil (minyak)
  • 1 kg mix chicken portions see article above
  • 400 ml coconut milk (santan)
  • 125 ml water (air)
  • 1 stalk lemongrass bruised (serail)
  • 2 large turmeric leaves OR 6 kaffir lime leaves (daun kunyit)
  • 1 tsp salt (garam)
  • 3 heaped Tbsp tamarind pulp (asam jawa) or 2-3 Tbsp shop bought paste
  • 125 ml water for the tamarind
  • 4 Tbsp desiccated coconut or grated coconut
  • 1 Tbsp coconut milk (from above)
  • 1 star anise (bunga lawang)
  • 1 small cinnamon stick (kayu manis)
  • 3 green cardamom pods (buah pelaga)
  • 3 stalks lemongrass (serai)
  • 2.5 cm galangal (lengkuas)
  • 5 cm ginger (halia)
  • 5 medium cloves garlic (bawang putih)
  • 20 dried red chillies (cili kering) see article above
  • 2 large onions quartered (bawang besar)
  • ½ tsp ground turmeric (serbuk kunyit)
  • 1 Tbsp ground coriander (serbuk ketumbar)

Instructions

  1. Begin by soaking the dried red chillies in hot water for 20 minutes after cutting them into small pieces.
  2. Soak tamarind pulp in hot water for 10 minutes and mash it, leaving some pulp for full flavor.
  3. Shred the turmeric leaves finely or tear kaffir lime leaves into pieces.
  4. Dry roast the desiccated coconut with coconut milk over low heat until golden brown, then cool and grind coarsely.
  5. Chop lemongrass, galangal, ginger, and garlic briefly, then add chillies and onions, blending everything into a fine paste with turmeric and coriander.
  6. Heat oil over medium heat and toast star anise, cinnamon stick, and cardamom pods for 20 seconds.
  7. Add bruised lemongrass and the spice paste, cooking gently for 5 minutes, stirring frequently and reducing heat if dry.
  8. Coat the chicken pieces with the spice mixture and cook for 1 minute.
  9. Pour in half the tamarind juice, coconut milk, water, salt, turmeric leaves, and the toasted coconut mixture; bring to a simmer.
  10. Cook uncovered for 45 minutes, stirring occasionally in the last 15 minutes until the chicken is tender and sauce thickens.
  11. Adjust seasoning with extra salt or tamarind if desired. Serve hot.

Notes

  • If the rendang feels too dry, add 60-125 ml (¼-½ cup) of water towards the end and simmer for 1 minute

Nutrition

Find it online: https://www.amgroyal.com/air-fryer-chicken-rendang/