Paleo Chicken Rendang
Savor the bold and aromatic flavors of **Paleo Chicken Rendang**, a healthy twist on the classic Indonesian-Malaysian dish. This recipe transforms tender, juicy chicken thighs into a rich, slow-simmered curry infused with fragrant lemongrass, creamy coconut milk, and the warm spices of turmeric, coriander, and cinnamon. The addition of kaffir lime leaves and coconut aminos creates an authentic yet paleo-friendly rendition, free of refined sugars and gluten. Perfectly paired with cauliflower rice or steamed vegetables, this wholesome dish is a perfect choice for those seeking a hearty, flavorful, and nutrient-packed meal. Whether you're following a paleo diet or simply craving a taste of Southeast Asian cuisine, this chicken rendang is sure to impress. Ready in under two hours, it’s a labor of love that’s worth every bite!
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Recipe Information
Ingredients
- 1.5 pounds chicken thighs, skinless and boneless
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 tablespoons ginger, minced
- 3 stalks lemongrass, white part only, finely chopped
- 2 units red chili, deseeded and chopped
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 4 leaves kaffir lime leaves, torn
- 1 stick cinnamon stick
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons coconut aminos
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
Instructions
Cut the chicken thighs into large chunks and set aside.
In a large skillet or wok, heat the coconut oil over medium heat.
Add the chopped onion, garlic, ginger, lemongrass, and red chili to the skillet. Cook for 3-4 minutes until the onion is soft and fragrant.
Add the coriander powder, cumin powder, and turmeric powder to the skillet. Stir to combine and cook for 1-2 minutes until the spices release their aroma.
Add the chicken pieces to the skillet, stirring to coat them with the spice mixture. Cook for 5-7 minutes until the chicken is browned on all sides.
Pour in the coconut milk and chicken broth. Add the kaffir lime leaves and cinnamon stick. Stir to combine everything.
Bring the mixture to a gentle simmer, then lower the heat to low.
Cover the skillet and let the chicken simmer for 60-75 minutes, stirring occasionally, until the liquid has reduced and thickened to a rich, dark sauce.
Uncover the skillet for the last 10-15 minutes of cooking to allow the sauce to thicken further.
Stir in the coconut aminos, sea salt, and ground black pepper. Adjust seasoning if needed.
Remove the cinnamon stick before serving. Enjoy your Paleo Chicken Rendang with a side of cauliflower rice or your favorite steamed vegetables.
Nutrition Facts
Calories |
2149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 4080 mg | 177% | |
| Total Carbohydrate | 110.5 g | 40% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 43.3 g | ||
| Protein | 188.1 g | 376% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 361 mg | 28% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 4301 mg | 92% | |
*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.
