Chicken Rendang
Rendang is an Indonesian dish and said to be one of the tastiest dishes in the world. This Chicken Rendang is simple and delicious.
Servings: 2 people
Calories: 390kcal
Ingredients
- 300 g of Chicken breast cut into chunks
- 0.5 tablespoon of Olive oil
- 1 Onion chopped
- 400 ml of Light coconut milk
- 1 Lime (juice only)
- 1 pinch of Sea salt
- 1 tablespoon of Fresh ginger very finely chopped
Paste:
- 2 Garlic clove
- 1 stalk of Lemongrass bruised and chopped
- 1 tablespoon of Fresh ginger chopped
- 1 Red chilli chopped
- 1 teaspoon of Ground coriander
- 1 teaspoon of Ground turmeric
Instructions
- Make the paste by pounding together 2 Garlic clove, 1 stalk of Lemongrass, 1 tbsp of Fresh ginger, 1 Red chilli, 1 tsp of Ground coriander and 1 tsp of Ground turmeric in a pestle and mortar. Set aside.
- Heat 0.5 tbsp of Olive oil in a pan and cook 300 g of Chicken breast until browned all over, about 5-7 minutes.
- Add 1 Onion and cook until golden brown, about 5 minutes.
- Add the paste, mix well and cook for a further minute. Add juice of 1 Lime, 1 pinch of Sea salt and 1 tbsp of Fresh ginger and cook for a further two minutes.
- Add 400 ml of Light coconut milk and bring to the boil.
- Reduce the heat and simmer, allowing the liquids to reduce considerably, about 30 minutes.
- Serve with rice.
Notes
- This isn't a curry, so the sauce should be reduced as much as possible when cooking.
- If this is too spicy, add some palm sugar or a tablespoon of plain yogurt.
- Add any vegetables you like.
Nutrition
Serving: 1portion | Calories: 390kcal | Carbohydrates: 21g | Protein: 34g | Fat: 21g | Saturated Fat: 15g | Cholesterol: 96mg | Sodium: 368mg | Potassium: 821mg | Fiber: 3g | Sugar: 4g | Vitamin A: 259IU | Vitamin C: 49mg | Calcium: 44mg | Iron: 2mg
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