Low Fat Chicken Rendang
Indulge in the flavors of Southeast Asia with this Healthier Low-Fat Chicken Rendang, a guilt-free twist on the classic Malaysian dish. This recipe swaps the traditional high-fat coconut cream for a lighter blend of coconut milk and low-sodium chicken broth, retaining the rich and creamy texture Rendang is famous for while significantly lowering the calorie count. Fragrant shallots, garlic, ginger, galangal, and lemongrass create a bold and aromatic base, while spices like coriander, cumin, turmeric, and paprika provide layers of warmth and depth. Simmered to perfection with tender chicken breasts, kaffir lime leaves, and a hint of sweetness, this dish is perfect for those seeking a healthier yet authentic take on a beloved staple. Ready in just over an hour and ideal for serving family-style, Low-Fat Chicken Rendang pairs beautifully with steamed rice or quinoa for a wholesome meal packed with flavor.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts
- 200 ml coconut milk
- 200 ml low-sodium chicken broth
- 4 large shallots
- 4 large garlic cloves
- 15 grams ginger
- 15 grams galangal
- 2 fresh lemongrass stalks
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 3 kaffir lime leaves
- 1 tablespoon sweetener
- 1 teaspoon salt
- 1 tablespoon cooking oil
Instructions
Cut the chicken breasts into large chunks and set aside.
In a blender, combine the shallots, garlic, ginger, galangal, and lemongrass. Blend until you have a smooth paste.
Heat the cooking oil in a large pot over medium heat.
Add the paste to the pot and sauté for 5-7 minutes until fragrant and slightly caramelized.
Add the coriander seeds, cumin seeds, turmeric powder, and paprika. Stir well to combine and cook for another 2 minutes.
Pour in the coconut milk and chicken broth, stirring to mix everything together.
Add the kaffir lime leaves, sweetener, and salt. Stir and bring the mixture to a simmer.
Add the chicken pieces to the pot. Stir to coat the chicken evenly in the sauce.
Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes. Stir occasionally to ensure the sauce does not stick to the bottom of the pot.
After 45 minutes, check the tenderness of the chicken. It should be cooked through and tender, and the sauce should have thickened slightly.
Adjust seasoning with additional salt or sweetener if desired.
Serve hot, garnished with freshly sliced red chilies and coriander leaves if desired.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 624 mg | 27% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 8.5 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 900 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.
