Description
Authentic Chicken Rendang is a traditional dry coconut curry that is perfect for Iftar, offering a rich blend of spices and tender chicken.
Ingredients
Scale
- 1 kg chicken, cut into pieces
- 400 ml coconut milk
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons rendang spice paste
- 2 kaffir lime leaves
- 1 stick lemongrass, bruised
- Salt to taste
- 1 tablespoon tamarind paste
- 1 tablespoon brown sugar
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion, garlic, and ginger, and sauté until fragrant.
- Stir in the rendang spice paste and cook for a few minutes.
- Add the chicken pieces and cook until they are browned on all sides.
- Pour in the coconut milk, and add the kaffir lime leaves and lemongrass.
- Season with salt, tamarind paste, and brown sugar.
- Reduce the heat to low and simmer for about 1-2 hours, stirring occasionally, until the chicken is tender and the sauce thickens.
- Remove the lemongrass and lime leaves before serving.
- Serve hot with rice or bread.
Notes
- For a spicier version, add more chili to the spice paste.
- This dish can be made a day in advance for better flavor.
- Adjust the sweetness and saltiness according to your taste.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg