Rendang Ayam a la Singapore

  • 1 packet Dancing Chef Padang Rendang Paste  
  • 1 kg chicken (cut into large chunks)
  • 150 gm thick coconut milk 
  • 100 gm hot water
  • Some salt and sugar to taste. 
Optional ingredients: 
4 kaffir lime leaves & a small piece of turmeric leave

Garnish with 100 gm toasted ground coconut (Optional)
Padang Rendang Paste


Pre-season chicken pieces with the Dancing Chef
Padang Rendang Paste for about 20 minutes before cooking.


  1. Heat the pot and fry the paste seasoned rendang chicken pieces until fragrant. 
  2. Add in the thick coconut milk stir cook for about 1 minutes and add in the hot     water. (Add in kaffir lime leaves and turmeric leave if preferred).
  3. Bring to the boil and then cook over medium low heat until right consistency and well done. Season to taste with salt and sugar. Finally add in the toasted coconut     flakes before serving.