Low Sodium Chicken Rendang
Experience the bold, aromatic flavors of traditional rendang with a heart-healthy twist in this Low Sodium Chicken Rendang recipe. Perfectly tender chunks of skinless, boneless chicken thighs are slow-simmered in a fragrant spice paste made from lemongrass, turmeric, ginger, and chili peppers, then bathed in creamy unsweetened coconut milk. By swapping out high-sodium soy sauce for a low-sodium alternative and using unsalted chicken stock, this dish retains its signature depth without compromising your dietary needs. Infused with spices like cinnamon, star anise, and kaffir lime leaves, this low-sodium version delivers the rich, caramelized flavors you love while being lighter on salt. Serve this comforting rendang with steamed rice and a sprinkle of fresh cilantro for an unforgettable meal that strikes a perfect balance between indulgence and health-conscious eating.
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Recipe Information
Ingredients
- 2 pounds chicken thighs, skinless and boneless
- 14 ounces unsweetened coconut milk
- 3 pieces fresh lemongrass stalks, finely chopped
- 6 pieces shallots, peeled and chopped
- 2 inches fresh ginger, sliced
- 1 inch fresh turmeric root, sliced
- 5 pieces garlic cloves, peeled
- 3 pieces large red chili peppers, seeded and chopped
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 piece cinnamon stick
- 1 piece star anise
- 4 pieces kaffir lime leaves, roughly torn
- 2 tablespoons palm sugar or brown sugar
- 2 tablespoons low sodium soy sauce
- 1 cup unsalted chicken stock or water
- 2 tablespoons coconut oil
- 0.25 cup fresh cilantro leaves, for garnish
Instructions
Cut the chicken thighs into large chunks and set aside.
Prepare the spice paste by blending lemongrass, shallots, ginger, turmeric, garlic, and chili peppers in a food processor until smooth. Add a little water if necessary to form a paste.
Heat the coconut oil in a large pot over medium heat. Add the spice paste and cook for 5-7 minutes, stirring frequently, until aromatic.
Add the coriander powder, cumin powder, cinnamon stick, and star anise to the pot. Stir well to combine with the spice paste.
Add the chicken pieces to the pot and stir to coat them well with the spice mixture. Cook for about 5 minutes until the chicken starts to brown slightly.
Pour in the coconut milk, chicken stock or water, and low sodium soy sauce. Stir in the palm sugar and kaffir lime leaves.
Bring the mixture to a simmer. Reduce the heat to low and cover the pot. Let it simmer gently for about 1.5 to 2 hours, stirring occasionally, until the chicken is tender and the sauce has thickened.
If the sauce has not reduced enough, remove the lid and let it simmer for an additional 20-30 minutes until the sauce is thick and coats the chicken well.
Remove from heat and discard the cinnamon stick and star anise. Serve the rendang with steamed rice, and garnish with fresh cilantro leaves.
Nutrition Facts
Calories |
2774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 989 mg | 330% | |
| Sodium | 2158 mg | 94% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 57.3 g | ||
| Protein | 255.0 g | 510% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1193 mg | 92% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 4790 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.
