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
Recipe Courtesy of
Ann Lian

Healthy Rendang Chicken

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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

  1. 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.
    Prepare the spice paste


  2. 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).


  3. 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.


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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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