Keto Ayam Rendang

Embark on a flavorful journey with Keto Ayam Rendang, a low-carb spin on the traditional Indonesian-Malay classic. This dish features tender chicken thighs simmered in a luscious coconut milk-based sauce infused with aromatic spices like ginger, galangal, turmeric, and lemongrass. Toasted desiccated coconut adds a nutty depth, while stevia replaces sugar for a keto-friendly touch. Slow-cooked to perfection, this dish delivers a thick, rich sauce that clings to each bite, making it an irresistible centerpiece for your next meal. Perfect for those following a ketogenic or low-carb lifestyle, Keto Ayam Rendang offers all the bold, authentic flavors you love, without the guilt. Serve it steaming hot for a satisfying, crowd-pleasing dinner!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 800 grams Chicken thighs
• 2 tablespoons Coconut oil
• 4 pieces Red chilies
• 4 pieces Garlic cloves
• 5 pieces Shallots
• 20 grams Ginger
• 20 grams Galangal
• 1 teaspoon Turmeric powder
• 1 piece Lemongrass stalk
• 5 pieces Kaffir lime leaves
• 400 milliliters Coconut milk
• 50 grams Desiccated coconut
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 1 teaspoon Stevia
• 0.5 teaspoon Black pepper
• 200 milliliters Water

Directions

Step 1

Begin by making the spice paste. In a blender, combine red chilies, garlic cloves, shallots, ginger, galangal, and turmeric powder. Blend until smooth and set aside.

Step 2

Heat the coconut oil in a large pot over medium heat. Add the spice paste and sauté for 5-7 minutes, until fragrant and oil begins to separate from the paste.

Step 3

Bruise the lemongrass stalk and add it to the pot along with the kaffir lime leaves. Stir to combine with the paste.

Step 4

Add the chicken thighs to the pot and stir to coat them evenly with the spice paste. Cook for about 5 minutes until the chicken starts to brown.

Step 5

Pour in the coconut milk and water, stir well, and bring to a simmer. Reduce the heat to low, cover, and let it cook for about 45 minutes, stirring occasionally.

Step 6

Meanwhile, in a separate pan, dry toast the desiccated coconut over low heat until golden brown. This will take about 3-5 minutes. Make sure to stir constantly to prevent burning.

Step 7

Add the toasted coconut, ground coriander, ground cumin, salt, stevia, and black pepper to the pot. Stir to combine and continue to cook on low heat for another 30 minutes, or until the sauce thickens and the chicken is tender.

Step 8

Remove the lid for the last 10-15 minutes of cooking to allow the sauce to reduce further if necessary.

Step 9

Serve the Keto Ayam Rendang hot, garnished with extra toasted coconut or fresh herbs if desired.

Nutrition Facts

Serving size	(1787.3g)

Amount per serving	% Daily Value*
Calories	2656.2

Total Fat 151.1g	0%
Saturated Fat 78.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 752mg	0%
Sodium 3142.9mg	0%
Total Carbohydrate 108.4g	0%
Dietary Fiber 17.1g	0%
Total Sugars 45.1g
Protein 219.5g	0%

Vitamin D 56IU	0%
Calcium 328.3mg	0%
Iron 20.8mg	0%
Potassium 3567.7mg	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: 50.9%

Protein: 32.9%

Carbs: 16.2%