Simple Chicken Rendang
1 hour 20 minutes
7 Servings
Chicken Rendang is a traditional Malay dish made with chicken meat that has been simmered in creamy coconut milk and spice paste until the sauce has been absorbed and the meat is tender and infused with flavour.
This Chicken Rendang recipe from Ajinomoto Malaysia is delicious, easy to prepare, and healthier because it uses less salt and makes it suitable to be served with Roti Jala, Nasi Lemak, Ketupat, Lemang and more.
Nutrition Value in 1 Serving
Calories
271.7 kcal
Carbohydrate
6.4 g
Protein
26.5 g
Fat
15.6 g
Sodium
425.4 mg
| 800g | Chicken, cut |
| 1 cup | Coconut milk |
| 1 cup | Water |
| 1 no | Dried tamarind |
| 1 tsp | AJI-NO-MOTO® Umami Seasoning |
| ¾ tsp | Salt |
| 1 no | Turmeric leaf, finely sliced |
| 2 tbsp | Kerisik |
Ingredients A: blend well
| 2 tbsp | Oil |
| 3 tbsp | Water |
| 1 no | Onion |
| 3 nos | Shallots |
| 2 cloves | Garlic |
| 1 inch | Galangal |
| 1 inch | Ginger |
| ½ inc | Turmeric |
| 1 stalk | Lemongrass |
| 1 tbsp | Chili paste |
- Pour blended ingredients (A) into a wok.
- Add chicken, coconut milk, water, dried tamarind, AJI-NO-MOTO® and salt.
- Cook until gravy boils then partially cover wok. Reduce heat to a simmer.
- Stir once a while. When chicken is done, add turmeric leaf and kerisik.
- Cook until the gravy is quite thick. Ready to serve.
With the application of AJI-NO-MOTO®, it is able to reduce about 21% of sodium while maintaining the same deliciousness of the dish.
AJI-NO-MOTO® Recipes
