Description
Authentic Chicken Rendang is a traditional dry coconut curry that is perfect for Iftar, offering a rich and flavorful experience.
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 cinnamon
- 2 tablespoons tamarind paste
- Salt to taste
- Fresh cilantro for garnish
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 cinnamon stick.
- Bring to a boil, then reduce the heat and simmer for about 1 hour, stirring occasionally.
- Add the tamarind paste and salt, and continue to simmer until the sauce thickens and the chicken is tender.
- Garnish with fresh cilantro before serving.
Notes
- Serve with steamed rice or flatbreads.
- This dish can be made a day in advance for better flavor.
- Adjust the spice level according to your preference.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Simmering
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg