Sugar-Free Chicken Rendang
Indulge in the mouthwatering world of Southeast Asian cuisine with this Sugar-Free Chicken Rendang recipe—a healthier twist on the classic Malaysian dish without sacrificing flavor. Succulent chicken thighs are simmered in a rich coconut milk sauce infused with an aromatic blend of shallots, garlic, ginger, galangal, and lemongrass. Enhanced by turmeric, chili paste, and tamarind, this sugar-free masterpiece boasts bold, complex flavors that are naturally sweetened by the ingredients themselves. Slow-cooked to perfection, the rendang develops a luscious, thick coating that clings to each tender piece of chicken. Perfect for those seeking a hearty yet healthy dish, it pairs beautifully with steamed rice or cauliflower rice for a guilt-free indulgence. Whether you’re looking for a low-carb, sugar-free option or simply want to try an authentic Malaysian recipe with a wholesome twist, this dish is sure to impress!
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs
- 2 cups Coconut milk
- 5 large Shallots
- 6 Garlic cloves
- 1 inch Ginger
- 2 inches Galangal
- 2 Lemongrass stalks
- 4 Kaffir lime leaves
- 1 teaspoon Turmeric powder
- 2 tablespoons Chili paste
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- 2 teaspoons Tamarind paste
- 2 tablespoons Coconut oil
- 1 cup Water
Instructions
Clean the chicken thighs and cut them into large chunks, then set aside.
Peel and chop shallots, garlic, ginger, and galangal coarsely.
Crush the lemongrass stalks slightly to release their aroma, then chop them roughly.
In a blender or food processor, combine shallots, garlic, ginger, galangal, lemongrass, and chili paste. Blend until you obtain a smooth paste.
Heat coconut oil in a large pot or wok over medium heat. Add the blended spice paste and sauté for about 5 minutes until fragrant.
Stir in the turmeric powder, coriander powder, and cumin powder. Continue to cook for another 2 minutes.
Add the chicken pieces to the pot, stirring to coat them with the spice mixture.
Pour in the coconut milk and water, then add the kaffir lime leaves and tamarind paste.
Bring the mixture to a gentle simmer, reduce the heat to low, then cover the pot. Allow it to cook slowly for about 1.5 to 2 hours, stirring occasionally. The sauce should reduce and thicken, clinging to the chicken pieces.
Season with salt according to taste and allow the rendang to continue cooking until the sauce is fully reduced and the chicken is tender.
Serve the Sugar-Free Chicken Rendang hot with steamed rice or your favorite sides.
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 3860 mg | 168% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 63.6 g | ||
| Protein | 190.4 g | 381% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 406 mg | 31% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4247 mg | 90% | |
*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.
