Low Sodium Ayam Rendang

Indulge in the rich and aromatic flavors of Low Sodium Ayam Rendang, a healthier spin on the beloved Indonesian classic. This dish features tender, slow-simmered chicken thighs that are coated in a deeply fragrant, velvety coconut milk sauce infused with fresh lemongrass, galangal, and lime leaves. Unlike traditional rendang, this recipe is crafted with minimal salt, allowing the natural spices and aromatics—like turmeric, cumin, and coriander—to shine through. A touch of tamarind paste and coconut sugar balances the savory, spicy, and slightly sweet flavors beautifully. Perfectly suited for those seeking bold taste without the excess sodium, this heart-healthy meal pairs wonderfully with fluffy steamed rice, making it an irresistible centerpiece for any table.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 1 kg Chicken thighs, skinless and boneless
• 400 ml Coconut milk, unsweetened
• 6 Shallots, sliced
• 4 Garlic cloves, minced
• 30 g Ginger, grated
• 30 g Galangal, grated
• 2 Lemongrass stalks, bruised
• 1 tsp Turmeric powder
• 4 Red chili peppers, sliced
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 1 Cinnamon stick
• 4 Lime leaves
• 1 tbsp Tamarind paste
• 1 tbsp Coconut sugar
• 2 tbsp Vegetable oil
• 1 tsp Ground black pepper
• 2 tbsp Fresh cilantro, chopped

Directions

Step 1

Cut the chicken thighs into large, cube-sized pieces, approximately 2 inches in size. Set aside.

Step 2

In a food processor, blend the shallots, garlic, ginger, galangal, red chili peppers, turmeric powder, coriander powder, and cumin powder into a smooth paste. You can add a little water to help blending if necessary.

Step 3

Heat the vegetable oil in a large non-stick pot over medium heat. Add the spice paste and cook, stirring frequently, for about 5-7 minutes until fragrant and slightly browned.

Step 4

Add the bruised lemongrass, cinnamon stick, lime leaves, and continue to cook for another 2-3 minutes, stirring to combine the flavors.

Step 5

Introduce the chicken pieces into the pot, stirring to coat them thoroughly in the spice mixture. Allow the chicken to cook for about 5 minutes until it begins to brown lightly on the edges.

Step 6

Pour in the coconut milk and add the tamarind paste and coconut sugar, stirring well. Bring the mixture to a gentle simmer.

Step 7

Reduce the heat to low and cover the pot, allowing the chicken to simmer gently for about 60-75 minutes. Stir occasionally and wait until the sauce has thickened and the chicken is tender. Add a bit of water if it becomes too thick, ensuring the chicken doesn't dry out.

Step 8

Season the rendang with ground black pepper, adjusting the flavor to your preference.

Step 9

Serve the Low Sodium Ayam Rendang hot, garnished with freshly chopped cilantro. It pairs wonderfully with steamed rice or other sides.

Nutrition Facts

Serving size	(2339.6g)

Amount per serving	% Daily Value*
Calories	3088.7

Total Fat 147.0g	0%
Saturated Fat 40.8g	0%
Polyunsaturated Fat 16.8g
Cholesterol 1090mg	0%
Sodium 976.8mg	0%
Total Carbohydrate 165.4g	0%
Dietary Fiber 31.3g	0%
Total Sugars 78.8g
Protein 281.6g	0%

Vitamin D 10IU	0%
Calcium 539.7mg	0%
Iron 26.4mg	0%
Potassium 6343.2mg	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: 42.5%

Protein: 36.2%

Carbs: 21.3%