Malaysian Rendang Chicken
dinnerMalaysianmedium

Malaysian Rendang Chicken

Dry coconut curry with chicken slowly braised until dark, rich, and caramelized.

From Nutrola's curated recipe library

1 hr3 servings

Nutrition Facts (per serving)

Values are per serving

590Cal

31 g

Protein

10 g

Carbs

47 g

Fat

Ingredients

  • Chicken thighs

    600 g

    1062 Cal

  • Coconut milk

    400 ml

    552 Cal

  • Shallots

    6 small

    24 Cal

  • Garlic

    4 cloves

    18 Cal

  • Lemongrass

    2 stalks

    5 Cal

  • Galangal

    2 slices

    2 Cal

  • Dried chilies

    6 pieces

    18 Cal

  • Turmeric

    1 tsp

    7 Cal

  • Desiccated coconut

    3 tbsp

    60 Cal

  • Tamarind paste

    1 tbsp

    23 Cal

Instructions

  1. 1

    Blend shallots, garlic, chilies, galangal, turmeric into paste.

  2. 2

    Toast desiccated coconut until golden (kerisik).

  3. 3

    Fry paste until fragrant. Add chicken, brown.

  4. 4

    Add coconut milk, lemongrass, tamarind. Simmer uncovered 45 min.

  5. 5

    Stir in kerisik. Cook until sauce is dry and dark.

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