Nut-Free Ayam Rendang
Indulge in the bold and aromatic flavors of Nut-Free Ayam Rendang, a unique spin on the traditional Indonesian classic that is perfect for those with nut allergies. This hearty, gluten-free dish features tender, bone-in chicken thighs simmered in a luscious coconut milk and cream base, infused with the vibrant essence of lemongrass, kaffir lime leaves, and a warming touch of cinnamon. A homemade spice paste of red chilies, shallots, garlic, ginger, and galangal adds depth and heat, while tamarind paste and palm sugar create a delightful balance of tangy and sweet notes. Slow-cooked to perfection, the rendang develops a signature rich and caramelized texture, making it an irresistible centerpiece for any meal. Serve it over steamed rice for an unforgettable dining experience that celebrates Southeast Asian cuisine. Keywords: Nut-Free Ayam Rendang, Indonesian chicken curry, coconut milk, tamarind paste, Southeast Asian recipes.
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Recipe Information
Ingredients
- 1.5 kg Chicken thighs, bone-in
- 400 ml Coconut milk
- 200 ml Coconut cream
- 2 stalks Lemongrass stalks, bruised
- 4 leaves Kaffir lime leaves, torn
- 1 stick Cinnamon stick
- 2 tablespoons Tamarind paste
- 2 tablespoons Palm sugar, chopped
- 1.5 teaspoons Salt
- 3 tablespoons Vegetable oil
- 6 chilies Red chilies, deseeded and chopped
- 8 shallots Shallots, peeled and chopped
- 5 cloves Garlic cloves, peeled
- 2 inches Ginger, peeled and sliced
- 1 inch Galangal, peeled and sliced
Instructions
Begin by preparing the spice paste. In a blender, combine chopped red chilies, shallots, garlic, ginger, and galangal. Blend into a fine paste, adding a little water if necessary to achieve a smooth consistency.
Heat the vegetable oil in a large, heavy-based pot over medium heat. Add the prepared spice paste and sauté for about 10-15 minutes until the paste becomes aromatic and the oil starts to separate.
Add the bruised lemongrass stalks, torn kaffir lime leaves, and the cinnamon stick to the pot. Stir to cook for another 2-3 minutes.
Add the chicken thighs to the pot and stir to coat them well with the spice paste. Cook for a few minutes until the chicken begins to brown slightly.
Pour in the coconut milk, coconut cream, and add the tamarind paste. Stir to mix well, making sure the chicken is fully submerged in the liquid.
Add the chopped palm sugar and salt to the pot, stir to incorporate evenly.
Bring the mixture to a gentle simmer, then lower the heat to maintain a slow simmer. Cover the pot and let the chicken cook for 1 hour, stirring occasionally to ensure the chicken does not stick to the bottom of the pot.
Uncover the pot and continue to simmer for another 45-60 minutes, until the liquid has reduced significantly, and the chicken becomes tender. Stir occasionally and adjust seasoning if needed.
Once the rendang has considerably thickened and turned a deep rich color, remove from heat.
Serve hot with steamed rice. Enjoy your Nut-Free Ayam Rendang!
Nutrition Facts
Calories |
4452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.3 g | 391% | |
| Saturated Fat | 101.5 g | 508% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 4925 mg | 214% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 149.1 g | ||
| Protein | 273.9 g | 548% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4562 mg | 97% | |
*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.
