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Ingredients
- Serves 3-4 people
1kg chicken, cut into pieces
3 tbsp Kerisik (toasted coconut paste)
250g shallots, chopped
300ml yoghurt
15 pc red chilies
10pc red bird’s eye chilies
100g garlic, chopped
40g ginger, skin off
40g fresh turmeric, skin off
40g galangal, skin off
15g butter
2 stalks lemongrass, white portion only
2 tbsp coriander seeds
2 tbsp cumin seeds
10 pc lime leaves
1 pc turmeric leaf
1 tbsp salt
100ml water for blending the paste
50ml vegetable oil for blending the paste
6 tbsp dried raisins
Healthy Rendang Chicken
My family used to go out to have Rendang very often, and while it might not be too kind on our waistlines, no one can resist a plate of this classic meaty dish. In an attempt to lead a healthier lifestyle as we grow older, I managed to cook up a recipe for a healthier version of Rendang Chicken. Instead of using coconut milk, I’ve used yogurt as a substitute as it provides a similar rich creamy texture to the dish. Kerisik (roasted grated coconut paste) is also added to the spice paste to retain its signature coconut flavor. A family staple from our time spent in Melaka, this dish is also served for guests at our homestay, El Sanctuary.
- Easy
- 15 min
- 50 min
- 15 min
- 3 steps
- 20 Ingredients
- Easy
- 3 steps
- 20 Ingredients
- 15 min
- 50 min
- 15 min
Instructions
-
Prepare the spice paste
- In a pan lightly roast the coriander and cumin seeds till fragrant.
- Roughly chop up the red chilies, bird’s eye chilies, ginger, turmeric, galangal.
- Finely chop up the lemongrass.
- In a blender, add the lemongrass, ginger, turmeric, galangal, red chilies, bird’s eye chilies with about 100ml water, 50ml vegetable oil and blend into a fine paste.
-
Fry the spice paste
- Heat up a pan.
- When the pan is hot, fry the blended spice paste until fragrant and the gravy has reduced.
- Tear up the lime leaves by hand and add them and the turmeric leaf to the pan.
- Add the yoghurt.
- After 10 minutes, add the Kerisik (toasted coconut paste).
-
Cook the chicken
- Add the chicken pieces, toasted coriander and cumin seeds, 1 tbsp salt.
- Stir well to combine. Cook for another 30min on low heat until the chicken is tender and cooked thoroughly. This slow cooking process enables the chicken to absorb the flavors from the paste.
- Mince or finely chop the raisins and sauté them with butter in another pan.
- Mix the raisins in with the chicken. It’s now ready to serve.
Plate and Serve!
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Ingredients
- Serves 3-4 people
-
1kg chicken, cut into pieces
3 tbsp Kerisik (toasted coconut paste)
250g shallots, chopped
300ml yoghurt
15 pc red chilies
10pc red bird’s eye chilies
100g garlic, chopped
40g ginger, skin off
40g fresh turmeric, skin off
40g galangal, skin off
15g butter
2 stalks lemongrass, white portion only
2 tbsp coriander seeds
2 tbsp cumin seeds
10 pc lime leaves
1 pc turmeric leaf
1 tbsp salt
100ml water for blending the paste
50ml vegetable oil for blending the paste
6 tbsp dried raisins
Nutrition
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