Low Fat Chicken Rendang

Savor the bold flavors of Southeast Asia with this Low Fat Chicken Rendang, a lighter take on the traditional Indonesian-Malaysian classic. This recipe swaps out heavy ingredients without compromising on taste, using lean boneless, skinless chicken breasts and a blend of aromatic spices like cumin, coriander, and turmeric. A creamy yet guilt-free sauce comes together with reduced coconut milk and low-sodium chicken broth, infused with vibrant notes of lemongrass, galangal, and kaffir lime leaves. Perfectly simmered to tender perfection, this healthier rendang is a one-pot wonder that’s both rich in flavor and kind to your waistline. Ready in just over an hour, it’s an ideal option for weeknight dinners or meal prep. Serve with steamed rice and a sprinkle of fresh herbs for a wholesome, satisfying meal that’s sure to impress. Keywords: low fat chicken rendang, healthy chicken rendang, easy chicken rendang recipe, light Asian curry, quick Southeast Asian recipes.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken breasts
• 200 ml coconut milk
• 200 ml low-sodium chicken broth
• 4 large shallots
• 4 large garlic cloves
• 15 grams ginger
• 15 grams galangal
• 2 fresh lemongrass stalks
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 3 kaffir lime leaves
• 1 tablespoon sweetener
• 1 teaspoon salt
• 1 tablespoon cooking oil

Directions

Step 1

Cut the chicken breasts into large chunks and set aside.

Step 2

In a blender, combine the shallots, garlic, ginger, galangal, and lemongrass. Blend until you have a smooth paste.

Step 3

Heat the cooking oil in a large pot over medium heat.

Step 4

Add the paste to the pot and sauté for 5-7 minutes until fragrant and slightly caramelized.

Step 5

Add the coriander seeds, cumin seeds, turmeric powder, and paprika. Stir well to combine and cook for another 2 minutes.

Step 6

Pour in the coconut milk and chicken broth, stirring to mix everything together.

Step 7

Add the kaffir lime leaves, sweetener, and salt. Stir and bring the mixture to a simmer.

Step 8

Add the chicken pieces to the pot. Stir to coat the chicken evenly in the sauce.

Step 9

Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes. Stir occasionally to ensure the sauce does not stick to the bottom of the pot.

Step 10

After 45 minutes, check the tenderness of the chicken. It should be cooked through and tender, and the sauce should have thickened slightly.

Step 11

Adjust seasoning with additional salt or sweetener if desired.

Step 12

Serve hot, garnished with freshly sliced red chilies and coriander leaves if desired.

Nutrition Facts

Serving size	(1260.7g)

Amount per serving	% Daily Value*
Calories	1347.6

Total Fat 35.5g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat g
Cholesterol 425mg	0%
Sodium 2869.8mg	0%
Total Carbohydrate 90.4g	0%
Dietary Fiber 12.0g	0%
Total Sugars 31.2g
Protein 167.0g	0%

Vitamin D 5IU	0%
Calcium 314.9mg	0%
Iron 18.0mg	0%
Potassium 3081.2mg	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: 23.7%

Protein: 49.5%

Carbs: 26.8%