Malaysian · Lunch, Dinner
Chicken rendang
Chicken slow-simmered in a rich, spiced coconut sauce until deeply fragrant.
- Calories
- 788 kcal
- Protein
- 37 g
- Carbs
- 65 g
- Fat
- 42 g
- Prep
- 15 min
- Cook
- 35 min
Per serving, for one person.
Contains: coconut.
Ingredients
- 150 g Chicken thighs (boneless)
- 120 ml Coconut milk
- ½ onion Onion
- 2 cloves Garlic
- 8 g Ginger
- 8 g Galangal
- ½ stalk Lemongrass
- 2 chillis Red chillies
- 1½ tsp Ground coriander
- ¾ tsp Turmeric
- 55 g Jasmine rice
Method
- Cook the rice in a covered pan with water for 20 minutes.
- Blend the onion, garlic, ginger, galangal and chilli to a paste.
- Fry the paste in a dry pot for 3 minutes until fragrant, add the spices and lemongrass and cook 1 minute more.
- Add the chicken and coconut milk, bring to a simmer and cook uncovered for 25 minutes, stirring occasionally, until thick and dark.
- Serve with the rice.
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