Chicken Rendang
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
2 people
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Calories
390 kcal
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Course
Main Course
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Cuisine
Indonesian
Chicken Rendang
Description
The recipe starts by preparing an aromatic spice paste combining fresh garlic, bruised lemongrass, ginger, red chili, ground coriander, and turmeric using a pestle and mortar. Chicken breast pieces are browned in olive oil, then onions are cooked to a golden color before adding the paste. Lime juice, sea salt, and additional fresh ginger are incorporated, followed by a measured quantity of light coconut milk.
The mixture is brought to a boil and then simmered at low heat for about 30 minutes, allowing the sauce liquid to reduce substantially. The reduction concentrates flavors and thickens the sauce to a consistency typical of rendang. The chicken becomes tender and infused with the blend of spices, citrus, and coconut milk.
Serving chicken rendang with rice helps balance the intensity of the richly spiced sauce. Adjustments such as adding palm sugar or yogurt can tone down the spiciness if desired. Inclusion of vegetables is optional, allowing for flexibility in preparation.
Ingredients
- 300 g chicken breast cut into chunks
- 0.5 tablespoon olive oil
- 1 onion chopped
- 400 ml coconut milk light
- 1 lime (juice only)
- 1 pinch salt sea salt
- 1 tablespoon ginger very finely chopped, fresh
Paste:
- 2 garlic clove
- 1 talk lemongrass bruised and chopped
- 1 tablespoon ginger chopped, fresh
- 1 red chili pepper chopped
- 1 teaspoon ground coriander
- 1 teaspoon Turmeric ground
Instructions
- Make the paste by pounding together 2 Garlic clove, 1 stalk Lemongrass, 1 tablespoon Fresh ginger, 1 Red chilli, 1 teaspoon Ground coriander and 1 teaspoon Ground turmeric in a pestle and mortar. Set aside.
- Heat 0.5 tablespoon Olive oil in a pan and cook 300 g Chicken breast until browned all over, about 5-7 minutes.
- Add 1 Onion and cook until golden brown, about 5 minutes.
- Add the paste, mix well and cook for a further minute. Add juice of 1 Lime, 1 pinch Sea salt and 1 tablespoon Fresh ginger and cook for a further two minutes.
- Add 400 ml Light coconut milk and bring to the boil.
- Reduce the heat and simmer, allowing the liquids to reduce considerably, about 30 minutes.
- Serve with rice.
Notes
- This dish is not a curry; the sauce should be reduced significantly for authentic consistency.
- If the spiciness is too strong, add palm sugar or a tablespoon of plain yogurt to mellow heat.
- Feel free to add vegetables to the dish according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 390kcal | 20% |
| Carbohydrates | 21g | 7% |
| Protein | 34g | 68% |
| Fat | 21g | 32% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 96mg | 32% |
| Sodium | 368mg | 15% |
| Potassium | 821mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 49mg | 54% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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