Rendang Ayam
Malaysian chicken rendang — coconut milk curry cooked almost dry, coating each piece of chicken in caramelised spice paste.
Total time
75 min
Prep
15 min
Cook
60 min
Difficulty
medium
Cuisine
Malaysian
Ingredients
1.2kgchicken pieces
400mlcoconut milk
4 tbsprendang paste or red curry paste
3 stalkslemongrass bruised
5kaffir lime leaves
2 tbsptoasted desiccated coconut
2 tbspoil
saltto taste
Instructions
1
Fry rendang paste in oil 3 minutes until very fragrant.
2
Add chicken. Coat in paste. Cook 5 minutes.
3
Add coconut milk, lemongrass and kaffir lime leaves. Bring to a simmer.
4
Cook uncovered stirring occasionally 45–50 minutes until sauce reduces and coats chicken.
5
Add toasted coconut. Cook 5 more minutes. Season.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
939
Protein
83.4g
Fat
63.6g
Carbs
6.8g
Fiber
2.6g
Sodium
270mg
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