Sugar-Free Ayam Rendang

Indulge in the rich, aromatic flavors of Sugar-Free Ayam Rendang, a healthier take on the beloved Malaysian-Indonesian classic. This slow-cooked chicken dish features tender, juicy chicken thighs simmered in a velvety coconut milk base infused with an aromatic blend of turmeric, lemongrass, kaffir lime leaves, and a homemade spice paste made from fresh shallots, garlic, ginger, and deseeded chilies. By skipping added sugars, this recipe lets the natural sweetness of coconut milk and the bold spices shine through, offering a wholesome version of the traditional rendang. Perfectly paired with steamed rice, this sugar-free rendition is ideal for those looking to enjoy authentic Southeast Asian flavors without compromising on health. With minimal prep and deep, slow-simmered complexity, this dish is a true crowd-pleaser that's both satisfying and nourishing.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 1 kg Chicken thighs
• 400 ml Coconut milk
• 2 teaspoons Turmeric
• 1 tablespoon Coriander seeds
• 2 teaspoons Cumin seeds
• 2 pieces Lemongrass stalks
• 3 cm piece Ginger
• 3 cm piece Galangal
• 6 pieces Shallots
• 4 pieces Garlic cloves
• 3 pieces Chili (red and deseeded)
• 3 pieces Bay leaves
• 5 pieces Kaffir lime leaves
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Canola oil

Directions

Step 1

1. Begin by preparing the spice paste: In a food processor, combine coriander seeds, cumin seeds, shallots, garlic, chili, ginger, and galangal. Blend until you achieve a smooth paste.

Step 2

2. Trim and bruise the lemongrass stalks to release their fragrance.

Step 3

3. In a large pot or Dutch oven, heat canola oil over medium heat. Add the spice paste and cook, stirring frequently, until the paste is fragrant and deepens in color, about 5–7 minutes.

Step 4

4. Add chicken thighs to the pot and stir to coat them well with the spice paste.

Step 5

5. Pour in the coconut milk and add turmeric, bruised lemongrass, bay leaves, and kaffir lime leaves. Season with salt and black pepper.

Step 6

6. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook slowly for 1.5 to 2 hours. Stir occasionally to ensure it doesn't stick to the bottom, and adjust seasoning as necessary.

Step 7

7. Continue to cook until the chicken is thoroughly tender and the sauce has thickened to your desired consistency.

Step 8

8. Remove from heat, let it cool slightly, and serve with plain rice or other preferred side dishes.

Nutrition Facts

Serving size	(1806.2g)

Amount per serving	% Daily Value*
Calories	2860.0

Total Fat 142.9g	0%
Saturated Fat 34.8g	0%
Polyunsaturated Fat 7.1g
Cholesterol 940mg	0%
Sodium 3297.9mg	0%
Total Carbohydrate 120.9g	0%
Dietary Fiber 12.8g	0%
Total Sugars 42.7g
Protein 271.2g	0%

Vitamin D 70IU	0%
Calcium 460.7mg	0%
Iron 31.3mg	0%
Potassium 4844.4mg	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: 45.1%

Protein: 38.0%

Carbs: 16.9%