Low Sodium Chicken Rendang

Savor the bold, aromatic flavors of Southeast Asia with this Low Sodium Chicken Rendang, a healthier twist on the traditional Indonesian classic. This dish features tender chicken thighs simmered to perfection in a luscious blend of unsweetened coconut milk, freshly ground spices like turmeric, lemongrass, and ginger, and fragrant additions like kaffir lime leaves and star anise. With a careful balance of low sodium soy sauce and naturally sweet palm sugar, this rendang is big on flavor without the extra salt, making it heart-healthy and deeply satisfying. Served with steamed rice and garnished with fresh cilantro, this slow-cooked delight is perfect for flavorful weeknight dinners or special occasions. Ready to wow your senses? Try this guilt-free indulgence today!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 2 pounds chicken thighs, skinless and boneless
• 14 ounces unsweetened coconut milk
• 3 pieces fresh lemongrass stalks, finely chopped
• 6 pieces shallots, peeled and chopped
• 2 inches fresh ginger, sliced
• 1 inch fresh turmeric root, sliced
• 5 pieces garlic cloves, peeled
• 3 pieces large red chili peppers, seeded and chopped
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 piece cinnamon stick
• 1 piece star anise
• 4 pieces kaffir lime leaves, roughly torn
• 2 tablespoons palm sugar or brown sugar
• 2 tablespoons low sodium soy sauce
• 1 cup unsalted chicken stock or water
• 2 tablespoons coconut oil
• 0.25 cup fresh cilantro leaves, for garnish

Directions

Step 1

Cut the chicken thighs into large chunks and set aside.

Step 2

Prepare the spice paste by blending lemongrass, shallots, ginger, turmeric, garlic, and chili peppers in a food processor until smooth. Add a little water if necessary to form a paste.

Step 3

Heat the coconut oil in a large pot over medium heat. Add the spice paste and cook for 5-7 minutes, stirring frequently, until aromatic.

Step 4

Add the coriander powder, cumin powder, cinnamon stick, and star anise to the pot. Stir well to combine with the spice paste.

Step 5

Add the chicken pieces to the pot and stir to coat them well with the spice mixture. Cook for about 5 minutes until the chicken starts to brown slightly.

Step 6

Pour in the coconut milk, chicken stock or water, and low sodium soy sauce. Stir in the palm sugar and kaffir lime leaves.

Step 7

Bring the mixture to a simmer. Reduce the heat to low and cover the pot. Let it simmer gently for about 1.5 to 2 hours, stirring occasionally, until the chicken is tender and the sauce has thickened.

Step 8

If the sauce has not reduced enough, remove the lid and let it simmer for an additional 20-30 minutes until the sauce is thick and coats the chicken well.

Step 9

Remove from heat and discard the cinnamon stick and star anise. Serve the rendang with steamed rice, and garnish with fresh cilantro leaves.

Nutrition Facts

Serving size	(2210.6g)

Amount per serving	% Daily Value*
Calories	2774.5

Total Fat 138.2g	0%
Saturated Fat 57.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 988.8mg	0%
Sodium 2157.8mg	0%
Total Carbohydrate 125.2g	0%
Dietary Fiber 20.0g	0%
Total Sugars 57.3g
Protein 255.0g	0%

Vitamin D 9.1IU	0%
Calcium 1193.4mg	0%
Iron 27.1mg	0%
Potassium 4789.8mg	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: 45.0%

Protein: 36.9%

Carbs: 18.1%