Keto Chicken Rendang
Experience the rich, aromatic flavors of traditional Malaysian cuisine with a low-carb twist in this Keto Chicken Rendang recipe! Succulent chicken thighs are slow-cooked to perfection in a bold and fragrant blend of lemongrass, galangal, turmeric, and red chili peppers, creating a deeply satisfying spice paste that infuses every bite. Coconut cream and unsweetened desiccated coconut provide the signature creamy texture, while kaffir lime leaves and soy sauce add layers of zesty and umami notes. This keto-friendly rendition of chicken rendang is not only gluten-free and sugar-free but also packed with healthy fats to keep you feeling energized and satiated. Perfect as a standalone dish or served with steamed low-carb vegetables, this hearty and flavorful meal is sure to become a favorite for both keto dieters and lovers of Southeast Asian cuisine. Ready in just over an hour, this recipe is a must-try for an indulgent yet health-conscious dinner option!
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Recipe Information
Ingredients
- 1.5 pounds chicken thighs
- 2 tablespoons coconut oil
- 1 cup coconut cream
- 0.5 cup unsweetened desiccated coconut
- 2 lemongrass stalks, chopped
- 2 inches galangal, sliced
- 1 inch ginger, sliced
- 1 teaspoon turmeric powder
- 3 small red chili peppers, chopped
- 4 large shallots, peeled and chopped
- 4 garlic cloves, peeled
- 6 kaffir lime leaves
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a food processor, combine lemongrass, galangal, ginger, turmeric powder, red chili peppers, shallots, and garlic. Blend until a smooth paste forms.
Heat coconut oil in a large skillet over medium heat. Add the blended spice paste and sauté until fragrant, about 5 minutes.
Add the chicken thighs to the skillet, and cook for about 5 minutes on each side, until they are lightly browned.
Pour in the coconut cream and add the desiccated coconut, stirring to combine well.
Add the kaffir lime leaves, soy sauce, salt, and black pepper. Stir to mix all ingredients evenly.
Reduce the heat to low, cover, and simmer for 1 hour or until the chicken is tender and the sauce has thickened, stirring occasionally.
Uncover the skillet and continue to simmer for another 15-20 minutes, stirring occasionally, until the sauce has reduced and clings to the chicken.
Taste and adjust seasoning if necessary.
Serve hot garnished with freshly chopped herbs if desired.
Nutrition Facts
Calories |
3238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.6 g | 217% | |
| Saturated Fat | 105.1 g | 526% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 4227 mg | 184% | |
| Total Carbohydrate | 242.4 g | 88% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 144.8 g | ||
| Protein | 197.2 g | 394% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 378 mg | 29% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 4806 mg | 102% | |
*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.
