Sugar-Free Ayam Rendang
Indulge in the rich and aromatic flavors of **Sugar-Free Ayam Rendang**, a healthier twist on the traditional Malaysian dish. This sugar-free recipe keeps all the authentic notes of classic rendang by slow-cooking tender chicken thighs in a fragrant blend of freshly made spice paste, creamy coconut milk, and vibrant herbs like lemongrass, kaffir lime leaves, and turmeric. The absence of added sugars highlights the natural sweetness of aromatic shallots and coconut milk, offering a guilt-free way to enjoy this popular dish. Perfectly spiced with coriander and cumin, and simmered to perfection for two hours, this hearty rendang is ideal for pairing with steamed rice or low-carb sides. Dive into this wholesome, sugar-free meal and experience a delicious balance of bold flavors and rich textures—all in a healthier package.
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Recipe Information
Ingredients
- 1 kg Chicken thighs
- 400 ml Coconut milk
- 2 teaspoons Turmeric
- 1 tablespoon Coriander seeds
- 2 teaspoons Cumin seeds
- 2 pieces Lemongrass stalks
- 3 cm piece Ginger
- 3 cm piece Galangal
- 6 pieces Shallots
- 4 pieces Garlic cloves
- 3 pieces Chili (red and deseeded)
- 3 pieces Bay leaves
- 5 pieces Kaffir lime leaves
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Canola oil
Instructions
1. Begin by preparing the spice paste: In a food processor, combine coriander seeds, cumin seeds, shallots, garlic, chili, ginger, and galangal. Blend until you achieve a smooth paste.
2. Trim and bruise the lemongrass stalks to release their fragrance.
3. In a large pot or Dutch oven, heat canola oil over medium heat. Add the spice paste and cook, stirring frequently, until the paste is fragrant and deepens in color, about 5–7 minutes.
4. Add chicken thighs to the pot and stir to coat them well with the spice paste.
5. Pour in the coconut milk and add turmeric, bruised lemongrass, bay leaves, and kaffir lime leaves. Season with salt and black pepper.
6. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook slowly for 1.5 to 2 hours. Stir occasionally to ensure it doesn't stick to the bottom, and adjust seasoning as necessary.
7. Continue to cook until the chicken is thoroughly tender and the sauce has thickened to your desired consistency.
8. Remove from heat, let it cool slightly, and serve with plain rice or other preferred side dishes.
Nutrition Facts
Calories |
2860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.9 g | 183% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 3298 mg | 143% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 42.7 g | ||
| Protein | 271.2 g | 542% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 461 mg | 35% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 4844 mg | 103% | |
*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.
