Ayam Rendang
Embark on a culinary journey with **Ayam Rendang**, a beloved traditional dish from Indonesia that brings bold, complex flavors to your table. This rich and aromatic slow-cooked chicken curry is simmered to perfection in creamy coconut milk, infused with a fragrant blend of spices, including turmeric, cumin, coriander, and galangal. The addition of kaffir lime leaves, turmeric leaves, lemongrass, and a hint of sweet palm sugar elevates the dish, offering a perfect balance of savory, spicy, and tangy notes. Cooked low and slow for 2 hours, the chicken becomes tender and the sauce thickens into a luscious, flavor-packed coating. Served traditionally over steamed rice, Ayam Rendang is a feast for both the eyes and the palate, ideal for special occasions or whenever you're craving a taste of authentic Indonesian cuisine. Keywords: Ayam Rendang recipe, Indonesian chicken curry, slow-cooked chicken, aromatic spices, traditional Indonesian dish.
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Recipe Information
Ingredients
- 1.5 kg Chicken, cut into serving pieces
- 800 ml Coconut milk
- 1 tsp Turmeric powder
- 30 g Palm sugar
- 4 Kaffir lime leaves
- 2 Turmeric leaves
- 2 stalks Lemongrass, bruised
- 1 piece Cinnamon stick
- 2 tbsp Tamarind pulp, dissolved in water
- 1 tsp Salt
- 3 tbsp Cooking oil
- 10 Red chilies
- 8 Shallots
- 5 Garlic cloves
- 2 inch piece Ginger
- 1 inch piece Galangal
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
Instructions
Begin by preparing the spice paste. In a blender, add red chilies, shallots, garlic, ginger, galangal, coriander powder, and cumin powder. Blend until you get a smooth paste, adding a little water if necessary.
In a large pot, heat the cooking oil over medium heat. Add the spice paste and fry until aromatic, about 5-7 minutes, stirring occasionally to prevent burning.
Add the chicken pieces to the pot, stirring well to coat them with the spice paste. Cook the chicken for about 10 minutes until it starts to brown slightly.
Pour in the coconut milk, then add turmeric powder, kaffir lime leaves, turmeric leaves, lemongrass, cinnamon stick, palm sugar, and salt. Mix everything well and bring the mixture to a boil.
Once boiling, reduce the heat to low and let it simmer gently. Stir occasionally to prevent sticking, and cook for 1.5 to 2 hours, or until the chicken is tender and the sauce has thickened to your desired consistency.
Add the tamarind pulp dissolved in water to the pot and stir well. Taste and adjust seasoning if needed.
Continue to simmer for an additional 10-15 minutes to allow the flavors to meld together.
Remove the turmeric leaves, kaffir lime leaves, cinnamon stick, and lemongrass before serving.
Serve the Ayam Rendang over steamed rice and enjoy the rich and aromatic flavors of this traditional dish.
Nutrition Facts
Calories |
4961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.0 g | 323% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1320 mg | 440% | |
| Sodium | 3873 mg | 168% | |
| Total Carbohydrate | 238.6 g | 87% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 154.6 g | ||
| Protein | 432.0 g | 864% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 729 mg | 56% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 9528 mg | 203% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
