Chicken Rendang
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Khin's Kitchen · by Khin★ 5.0 (5)

Chicken Rendang

NUTRITION · PER SERVING40M COOK
CAL 24%·PRO 70%
CARBS 17G14% OF CAL
3G FIBER2G ADDED6G INTRINSIC6G OTHER8G TOTAL SUGAR
FAT 31G58% OF CAL
13G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender chicken slow-cooked in a spiced coconut curry sauce with lemongrass, galangal, and tamarind. An aromatic Malaysian-Indonesian dish served with plain rice.

maincurrychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 600 grams Chicken (Skinless bone-in chicken, cut medium pieces)
  • 200 ml Coconut milk (Full fat coconut milk or double cream ( heavy cream ))
  • 250 ml Water (About 1 cup warm water, ( add more water if needed ))
  • 1 tsp Cumin seeds
  • 1 stick Cinnamon
  • 2-3 Star anise
  • 5-6 Cloves
  • 1 Lemongrass (Bruised and tie it into a knot)
  • 1 tbsp Tamarind juice (See details in note)
  • 4-5 Kaffir lime leaves (or ( lime zest 1 tsp ))
  • 1 tbsp Brown sugar (or palm sugar or regular white sugar)
  • 1 tsp Salt (Or adjust salt to taste )
  • 4 tbsp Cooking oil (add more oil if needed)
  • 4-5 Onion (Shallot onions, roughly chopped)
  • 1 tbsp Lemongrass (Chopped)
  • 10-12 Dried long red chillies (Deseeded and soaked in hot water for 10 mins. )
  • 4-5 cloves Garlic (Roughly chopped)
  • 2 tsp Galangal (Chopped or sliced)
  • 2 tsp Ginger (Chopped or sliced)
  • 1 tsp Turmeric powder (Or fresh turmeric sliced)
  • Coriander
  • Fresh chillies
PREP
10M
SODIUM
717MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.