High Protein Chicken Rendang
Elevate your dinner game with this High Protein Chicken Rendang, a bold and flavorful twist on the classic Indonesian dish. Packed with tender chunks of lean chicken breast simmered in a rich, aromatic blend of coconut milk, fresh herbs, and authentic spices like lemongrass, galangal, and turmeric, this protein-rich recipe delivers both nourishment and indulgence. Slowly cooked to perfection, the dish boasts a thick, caramelized sauce that envelops every piece of chicken, creating a symphony of sweet, spicy, and savory flavors. Perfect for meal prep or hearty family dinners, it pairs beautifully with steamed rice or low-carb cauliflower rice for a satisfying and balanced meal. Ready in under two hours, this Chicken Rendang is ideal for health-conscious foodies seeking a delicious, high-protein option with the irresistible taste of traditional Southeast Asian cuisine.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 400 ml coconut milk
- 2 tablespoons coconut oil
- 2 pieces lemongrass stalks
- 2 tablespoons galangal
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 piece cinnamon stick
- 3 pieces kaffir lime leaves
- 4 pieces red chilies
- 5 pieces shallots
- 4 pieces garlic cloves
- 2 tablespoons ginger
- 1 teaspoon salt
- 1 tablespoon palm sugar
- 0.5 teaspoon ground black pepper
- 200 ml water
Instructions
Cut the chicken breast into medium-sized chunks and set aside.
Blend the shallots, garlic, ginger, galangal, red chilies, coriander powder, cumin powder, and turmeric powder into a fine paste. If needed, add a bit of water to help the blending process.
In a large pot, heat the coconut oil over medium heat. Add the spice paste and sauté until fragrant, about 5 minutes.
Bruise the lemongrass stalks by hitting them with the back of a knife, then add them to the pot along with the cinnamon stick and kaffir lime leaves. Sauté for another 2-3 minutes.
Add the chicken chunks to the pot and stir to coat them with the spices. Cook for about 5 minutes until the chicken is browned on all sides.
Pour in the coconut milk and water, then add the salt, palm sugar, and ground black pepper. Stir well to combine.
Bring the mixture to a gentle simmer. Reduce the heat to low and cook uncovered for about 60-75 minutes, stirring occasionally. The sauce will thicken and darken as it cooks.
Continue cooking until the sauce is almost dry and the chicken is tender and well-coated with the spice mixture.
Remove from heat and serve hot with steamed rice or cauliflowers rice.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 603 mg | 26% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 11.1 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 895 mg | 19% | |
*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.
