Ayam Rendang

Nutriscore Rating: 73/100

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.

Recipe Information

• Prep Time: 30 min
• Cook Time: N/A
• Total Time: 30 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 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

9 steps

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. Add the tamarind pulp dissolved in water to the pot and stir well. Taste and adjust seasoning if needed.

7. Continue to simmer for an additional 10-15 minutes to allow the flavors to meld together.

8. Remove the turmeric leaves, kaffir lime leaves, cinnamon stick, and lemongrass before serving.

9. Serve the Ayam Rendang over steamed rice and enjoy the rich and aromatic flavors of this traditional dish.

Nutrition Facts

1 serving (526.1g)

Calories		807
% Daily Value*
Total Fat		41.6 g	53%
	Saturated Fat	10.5 g	53%
	Polyunsaturated Fat	0.0 g
Cholesterol		220 mg	73%
Sodium		571 mg	25%
Total Carbohydrate		35.8 g	13%
	Dietary Fiber	4.7 g	17%
	Total Sugars	23.7 g
Protein		71.0 g	142%
Vitamin D		0.4 mcg	2%
Calcium		114 mg	9%
Iron		7.4 mg	41%
Potassium		1454 mg	31%

*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.

Source of Calories

Fat: 2258 cal (46.8%%)

Protein: 1710 cal (35.4%%)

Carbs: 861 cal (17.8%%)