Rendang Chicken | Spicy & Aromatic Recipe
Lots of ready made rendang paste are loaded with sugar and msg. Most of them are prepared by stir frying the paste in vegetable oil which is highly inflammative for our body. Introducing the keto rendang recipe with no sugar added. You can decide what good fats you want to use as your cooking oil. We are using ghee as the taste will blend very well with the rendang. Give it a try and hope you enjoy it!
Ingredients
Marinate Chicken
- 6 pcs boneless chicken thigh
- 1 tbsp liquid amino
Rendang Paste (To blend in blender)
Cut ingredients below into smaller size. They will be blended into paste.
- 1 inch ginger
- 10 shallots
- 10 cloves garlic
- 12 dried Chili (soaked in water and remove seeds after soften)
- 3 stalks lemograss
During Cooking
- 7 tbsp cooking oil
- 3 star anises
- 10 cloves garlic
- 2 cinnamon sticks.
- 2.5 tsp cardamom powder
- 1.5 tbsp galangal powder
- 10 pcs Kaffir lime leaves
- 3.5 tbsp xylitol
- 300 ml coconut cream
- 50 ml water
Instructions
- Cut the chicken thigh into small pieces and marinate.
- Cut the rendang paste ingredients to smaller pieces your blender can support. Pour everything in and blend them into paste.
- Heat up the wok and pour in cooking oil.
- Pour in the rendang paste and cook it until fragrant.
- Add in star anises, cloves and cinnamon stick and stir fry.
- Add in chicken. Continue to stir fry.
- Add in Kaffir lime leaves, xylitol.
- Then pour in coconut cream.
- Add in galangal powder.
- You can add water if it is too thick. And also add more salt and liquid amino to the taste of your liking.
- Continue to cook in medium low heat and stir it from time to time for about 20 to 30 minutes.
Video
Tried this recipe?Let us know how it was!