Chicken Rendang

Rendang is always a spicy favourite amongst us Asian people. Thick chunks of spiced meat with the fragrant spices is simply irresistible such that talking about it makes our mouths water! But the use of sugar and coconut milk takes a toll on our health, so we tried out a healthier, yet still as yummy version of chicken rendang for you guys to enjoy.
While normally chicken rendang will use quite a bit of sugar, we eliminated this together with coconut milk, and replaced it with coconut oil, grated coconut as well as yogurt! Paring this together with the usual rendang spices like lemongrass, turmeric and kaffir leaves to name a few, we still get that flavorful, soft and tender taste that we all love!
So give it a go and serve it to your family, without worrying about the sinfulness that comes with it.]
*** This post is brought to you by VITAGEN Less Sugar. For more information on their products, you can find out more on Facebook here *** 

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Ingredients

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2kilograms chicken thighs
3tablespoons coconut oil
3sticks lemongrass
10pieces kaffir lime leaves
2pieces Turmeric leaves
2pieces Bay leaves
2cups grated coconut
1cup Marigold non fat yogurt
300ml water
1tablespoon curry powder
6tablespoons chilli powder
½teaspoon garam marsala
1teaspoon assam paste
Salt / fish sauce to taste
Rempah:
10shallots peeled
10cloves garlic peeled
1inch long piece of blue ginger peeled
1inch long piece of ginger peeled

Directions

1.

Blend all the rempah ingredients in a food processor until a fine paste.
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2.

Heat 3 tablespoons coconut oil a pot
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3.

Working in batches, sear the chicken, giving it a light brown colour and set aside
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4.

Add the blended rempah to the pot, together with the rest of the ingredients except salt / fish sauce.
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5.

Add the chicken back to the pot then bring to boil
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6.

Cover and simmer for 1 hour
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7.

Adjust season with salt / fish sauce to taste
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