Chicken Rendang (Rendang Ayam)
User Reviews
4.6
24 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
1 hr
-
Servings
6 servings
-
Calories
462 kcal
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Course
Main Course
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Cuisine
Indonesian
Chicken Rendang (Rendang Ayam)
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Chicken Rendang, or Rendang Ayam is a lip-smacking Indonesian dry curry that's loaded with tender chicken simmered with a spice paste and coconut milk until there's almost no sauce left. At this point, the remaining sauce is caramelize around the chicken along with roasted coconut to create an ultra-flavorful coating around each piece of chicken.
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Ingredients
for spice paste
- 100 grams shallots (20 Asian shallots peeled and chopped)
- 30 grams galangal (1 ½ inch piece peeled, sliced)
- 30 grams lemongrass (~ 2 stalks, light part only, thinly sliced)
- 20 grams ginger (peeled)
- 3 tablespoons dried chili flakes (to taste)
- 1 teaspoon salt
- ½ teaspoon ground turmeric (or 1 fresh turmeric root)
for rendang
- ¼ cup vegetable oil
- 25 grams garlic (4 large cloves, smashed)
- 925 grams boneless skin-on chicken thighs (chopped into pieces)
- 1 cup coconut milk (poured from the top of an unshaken can)
- 20 grams coconut sugar (2 tablespoons)
- 5 kaffir lime leaves (sliced into very thin threads)
- ¾ cup grated unsweetened coconut 50 grams
Instructions
- Put the shallots, galangal, lemongrass, ginger, chili flakes, salt and turmeric in a small food processor or blender and puree, adding a bare minimum of water as necessary to keep the paste spinning.
- Heat the oil in a large heavy bottomed pan over medium heat and add the chicken, skin-side down and then add the garlic in the gaps between the chicken. Thoroughly brown the skin-side of the chicken and then transfer to a bowl.
- Add the spice paste to the pan you used to brown the chicken. Fry the spice paste until the paste is very thick, caramelized and fragrant. Stir-constantly to ensure even caramelization and to prevent the paste from burning to the pan.
- Return the chicken to the pan and add the coconut milk and coconut sugar. Adjust the heat down to maintain a gentle simmer and cook the chicken until it is tender, about 30 minutes. Be sure to stir the rendang regularly, especially towards the end as it will burn.
- If at this point you feel like there's too much oil, you can use a spoon to skim some off as it floats to the top.
- While the chicken cooks, add the grated coconut to a dry frying pan, and roast, stirring constantly until the coconut has browned and is very fragrant. Transfer the coconut to a bowl and set aside until the chicken is done.
- Once the chicken is tender and there is very little sauce remaining, turn up the heat to medium and add the toasted coconut and kaffir lime leaves.
- Stir-fry the rendang until the sauce has caramelized into a thick coating around the chicken (about 10 more minutes). Serve the Chicken Rendang with rice.
Nutrition Information
Show Details
Calories
462kcal
(23%)
Carbohydrates
15g
(5%)
Protein
17g
(34%)
Fat
38g
(58%)
Saturated Fat
24g
(120%)
Cholesterol
81mg
(27%)
Sodium
545mg
(23%)
Potassium
519mg
(15%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1265IU
(25%)
Vitamin C
3.5mg
(4%)
Calcium
48mg
(5%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 15g | 5% |
| Protein | 17g | 34% |
| Fat | 38g | 58% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 81mg | 27% |
| Sodium | 545mg | 23% |
| Potassium | 519mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1265IU | 25% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 48mg | 5% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
24 reviews
Excellent
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