Chicken Rendang Recipe

Name: Chicken Rendang
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Kaffir lime leaves; 3 stalks lemongrass; 1 can coconut milk; 2 inches of galangal; 2 whole cardamom; 1 star anise; 3 cloves; 2 tbsp sugar; 2 tsp salt; 1 medium size potatoes, peeled and quartered; 1 tsp turmeric powder; 4 red chilies; 12 shallots; 6 cloves garlic; 6 candlenuts; 1/8 cup coriander seeds; 4 dried chilies; 1/4 tsp cumin; 1/2 tsp white pepper; 1/4 fresh nutmeg

Servings: persons

3 Kaffir lime leaves
3 stalks lemongrass
1 can coconut milk
2 inches of galangal
2 whole cardamom
1 star anise
3 cloves
2 tbsp sugar
2 tsp salt
1 medium size potatoes, peeled and quartered
1 tsp turmeric powder
4 red chilies
12 shallots
6 cloves garlic
6 candlenuts
1/8 cup coriander seeds
4 dried chilies
1/4 tsp cumin
1/2 tsp white pepper
1/4 fresh nutmeg

1
Grind spices for paste until smooth.
2
In a big pot, cook half the coconut milk, spice paste, turmeric, kaffir lime leaves, lemongrass, galangal, cardamom, star anise and cloves over low heat for 10 mins.
3
Add sugar and salt.
4
Pour in the rest of coconut milk.
5
cook over medium heat for 1 hour.
6
Stir in chicken.
7
Cook for another hour.
8
Season with salt and sugar.
9
Add potatoes in, cook for another half an hour.
10
Serve.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 Kaffir lime leaves, 3 stalks lemongrass, 1 can coconut milk, 2 inches of galangal, and more.

Yes, Chicken Rendang falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Rendang

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