Slow Cooker Chicken Rendang Curry
View original ↗
El Mundo Eats · by Bea & Marco★ 5.0 (5)

Slow Cooker Chicken Rendang Curry

NUTRITION · PER SERVING200M COOK
CAL 46%·PRO 100%
CARBS 101G44% OF CAL
34G FIBER43G SUGAR25G OTHER
FAT 42G41% OF CAL
17G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Malaysian-style chicken curry made easy in a slow cooker with coconut milk, lemongrass, galangal, and aromatic spices. Complex and deeply flavored with minimal effort.

maincurrychickendairy freegluten free
View the full recipe on El Mundo Eats →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 6 lemongrass (, thinly sliced)
  • 1 onion (, chopped roughly)
  • 4 garlic cloves
  • 1 1/2 thumb sized galangal (, chopped roughly)
  • 1 1/2 thumb sized ginger (, chopped roughly)
  • 2 lemongrass (, bruised)
  • 1 cinnamon stick
  • 1 star anise
  • 4 cloves
  • 4 cardamoms
  • 3 tbsp curry powder
  • 2 tsp cayenne pepper powder
  • 1 tsp turmeric powder
  • 1/3 cup water ((80 ml))
  • 4 turmeric leaves (, thinly sliced)
  • 15 kefir lime leaves (, thinly sliced)
  • 2 tsp salt
  • 2 tbsp coconut sugar
  • 2.2 lb chicken legs, bone in & skinless ((1 kg))
  • 1 cup coconut milk ((250 ml))
  • 1 tbsp corn starch
  • 1/2 lime (, take the juice)
PREP
20M
SODIUM
1244MG
ESTIMATE
COMPLETE

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