Chicken Rendang

Transport your taste buds to the heart of Indonesia with this rich and aromatic Chicken Rendang recipe. Succulent chicken thighs are slow-cooked to perfection in a fragrant blend of coconut milk, desiccated coconut, and an irresistible spice paste made with red chilies, garlic, ginger, and lemongrass. The dish is infused with layers of flavor from turmeric, galangal, kaffir lime leaves, and warm spices like cinnamon and star anise. Simmered for hours, the sauce reduces into a luscious, caramelized coating that clings to the tender chicken, creating an authentic rendang experience. Perfectly paired with steamed rice, this crowd-pleasing dish is a labor of love and an ultimate showcase of Southeast Asian cuisine.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 1.5 kg chicken thighs
• 400 ml coconut milk
• 100 g desiccated coconut
• 6 red chilies
• 6 shallots
• 4 garlic cloves
• 2 inch piece ginger
• 2 lemongrass stalks
• 1 teaspoon turmeric powder
• 1 inch piece galangal
• 3 kaffir lime leaves
• 1 cinnamon stick
• 1 star anise
• 1 tablespoon sugar
• 2 teaspoons salt
• 3 tablespoons cooking oil

Directions

Step 1

Begin by making the spice paste. In a food processor, combine red chilies, shallots, garlic, ginger, lemongrass, and galangal. Process until you achieve a smooth paste.

Step 2

Heat the cooking oil in a large pot or Dutch oven over medium heat. Add the spice paste and cook, stirring frequently, for about 5-10 minutes or until the paste becomes fragrant and begins to separate from the oil.

Step 3

Stir in the turmeric powder and desiccated coconut. Continue to cook for another 5 minutes, stirring constantly to prevent burning.

Step 4

Add the chicken thighs to the pot, coating them well with the spice paste. Cook the chicken for about 5 minutes, stirring occasionally, until browned all over.

Step 5

Pour in the coconut milk and add the cinnamon stick, star anise, kaffir lime leaves, sugar, and salt. Stir to combine.

Step 6

Bring the mixture to a gentle simmer. Reduce the heat to low and cover the pot. Allow it to cook slowly for about 2 hours, stirring occasionally to prevent sticking, or until the chicken is tender and the sauce has thickened.

Step 7

Uncover the pot and increase the heat slightly. Continue to cook for another 30 minutes, stirring occasionally, until the sauce has reduced significantly and becomes thick and coats the chicken well.

Step 8

Once the rendang has reached the desired consistency, adjust the seasoning with more salt or sugar if needed.

Step 9

Remove from heat and allow the dish to rest for at least 10 minutes before serving.

Step 10

Serve the Chicken Rendang with steamed rice, and enjoy the rich and aromatic flavors.

Nutrition Facts

Serving size	(2780.4g)

Amount per serving	% Daily Value*
Calories	4862.3

Total Fat 276.1g	0%
Saturated Fat 112.0g	0%
Polyunsaturated Fat 0g
Cholesterol 1410mg	0%
Sodium 6143.1mg	0%
Total Carbohydrate 189.0g	0%
Dietary Fiber 37.6g	0%
Total Sugars 83.0g
Protein 413.9g	0%

Vitamin D 105IU	0%
Calcium 576.9mg	0%
Iron 37.9mg	0%
Potassium 8583.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.7%

Protein: 33.8%

Carbs: 15.4%