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Chicken Rendang Curry Recipe | Recipes From A Pantry
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Chicken Rendang Curry

Chicken Rendang Curry
Course Main
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 654kcal

Ingredients

  • Rendang paste
  • 2 red onions peeled and chopped
  • 2 inches galangal peeled
  • 4 stalks of lemongrass the green parts
  • 1 tbsp toasted and ground fennel seeds
  • 125 ml 1/2 cup water
  • 1.6 kg 3.5lb chicken thighs
  • 2 tbsp olive oil
  • 2 tbsp ground coriander
  • 1 tbsp toasted and ground fennel seeds
  • 100 g 3.5oz toasted coconut
  • 1/2 tbsp mild ground chilli
  • 600 ml 2.5 cups coconut milk
  • Salt
  • 1/2 tsp brown sugar

Instructions

  • Put all the ingredients of the rendang paste in the blender and blend until smooth.
  • Heat the oil in a large pot and the brown the chicken pieces before adding the rendang paste and frying for about 5 mins.
  • Then stir in the spices and toasted coconut before adding in the coconut milk, salt and brown sugar. Bring it to the boil, then reduce heat to medium and cook uncovered for up to 30 mins till the sauce becomes golden brown but not too dry and the chicken is cooked through. Stir frequently.

Nutrition

Calories: 654kcal | Carbohydrates: 10g | Protein: 30g | Fat: 56g | Saturated Fat: 29g | Cholesterol: 166mg | Sodium: 152mg | Potassium: 684mg | Fiber: 3g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 5.9mg | Calcium: 61mg | Iron: 4.8mg