Chicken Rendang Recipe
A rich and aromatic Chicken Rendang slow-cooked in coconut milk, bold spices, and toasted coconut. Deeply flavorful, tender, and perfect for a hearty meal with rice and salad.
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Calories: 590kcal
Servings: 4
Equipment
- Heavy-bottomed pan or wok
- Blender or Food Processor
- Knife and chopping board
- Small bowl for soaking chillies
Ingredients
- 4 tbsp Oil
- 4 Cloves
- 4 Cardamom
- 1 Stick Cinnamon
- 1 Star Anise
- ½ kg Chicken Bone in
- 1 Lemon Grass Bruised
- 1 cup Coconut milk
- ½ cup Water
- 4 Kaffir Lime Leaves
- ¼ cup Fresh Coconut grated
- 1 tsp Sugar
- Salt to taste
For Spice Paste:
- 10 Kashmiri Red chillies soaked in hot water
- 8 Shallots
- 6 cloves Garlic
- 1 inch Ginger
- 1 inch Galangal
- 1 Lemongrass inner white part alone
Instructions
- Soak Kashmiri red chillies in hot water for 10 minutes, then blend into a smooth paste with shallots, garlic, ginger, galangal, and lemongrass.
- Heat oil in a heavy pan and sauté cloves, cardamom, cinnamon, and star anise until fragrant.
- Add the spice paste and cook on low heat until the oil separates and the paste darkens.
- Add chicken and bruised lemongrass; coat well with the spice mixture.
- Pour in coconut milk, water, kaffir lime leaves, grated coconut, sugar, and salt.
- Cook uncovered on low heat, stirring occasionally, until the chicken is tender and the sauce thickens.
- Let it simmer until the oil rises to the top and the color deepens.
- Serve hot with steamed Basmati Rice and Cucumber Salad on the side.
Nutrition
Calories: 590kcal | Carbohydrates: 22g | Protein: 19g | Fat: 49g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 80mg | Potassium: 664mg | Fiber: 4g | Sugar: 7g | Vitamin A: 120IU | Vitamin C: 10mg | Calcium: 88mg | Iron: 5mg