Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Slow-cooked dry coconut curry — Malaysia/Indonesia.
Equipment: Large casserole or deep saucepan; blender
Measures and names
Ingredients
- 800 g chicken thighs, bone-in, skin removed if you prefer
- 1 onion, roughly chopped
- 3 garlic cloves
- 25 g fresh ginger, roughly chopped
- 2 lemongrass stalks, bashed
- 2 tbsp rendang or curry paste, check the label for added sugar
- 1 x 400ml tin coconut milk (full fat)
- 1 tsp turmeric
- 1 cinnamon stick
- 30 g desiccated coconut (unsweetened shredded coconut), toasted
- 1 tbsp coconut or olive oil
- salt
Method
- Blend the onion, garlic and ginger to a rough paste.
- Heat the oil in a casserole and fry the blended paste with the rendang paste for 3–4 minutes, until fragrant.
- Add the chicken, lemongrass, turmeric, cinnamon and coconut milk, and bring to a gentle simmer.
- Cook uncovered for about 45 minutes, stirring now and then — more often towards the end — until the sauce is thick, dark and clinging to the chicken.
- Stir in the toasted coconut, season with salt, and remove the lemongrass and cinnamon.
- Serve with cauliflower rice or steamed greens.
Swaps and tips
The long, slow reduction is what makes a rendang — don’t rush it. Serve with cauliflower rice or steamed greens.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 29 g | 5 g | 1 g | 34 g | 454 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
