Chicken Rendang
A rich, creamy coconut chicken stew with warm spices, perfect for a comforting weeknight dinner. This simplified version captures the essence of rendang without the lengthy traditional process.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 1.5 lb chicken thighs
- 13.5 fl oz coconut milk
- 1 medium onion
- 3 tbsp curry paste
- 1 large egg
- 1 tbsp vegetable oil
- ½ tsp salt
Instructions
- 1
Heat 1 tbsp vegetable oil in a large pot over medium-high. Add 1 sliced onion and cook until soft, about 5 minutes.
- 2
Add 3 tbsp curry paste and stir for 1 minute until fragrant.
- 3
Add 1.5 lb chicken thighs and brown on all sides, about 5 minutes.
- 4
Pour in 13.5 fl oz coconut milk and 0.5 tsp salt. Bring to a simmer, then reduce heat to low.
- 5
Cover and simmer until chicken is tender and sauce thickens, about 30 minutes. Stir occasionally.
- 6
Meanwhile, boil 1 egg for 8 minutes, then cool and peel.
- 7
Serve chicken rendang with the halved egg on top.
Tools you’ll need
- Large pot
- Cutting board
- Knife
- Wooden spoon
- Small saucepan
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