High Protein Chicken Rendang

Packed with bold flavors and a powerhouse of nutrients, this High Protein Chicken Rendang is a lighter take on the traditional Indonesian classic. Made with lean chicken breast, creamy coconut milk, and an aromatic blend of spices like turmeric, galangal, and kaffir lime leaves, this recipe delivers all the indulgence of a rich rendang while staying high in protein and lower in fat. The slow-cooked method ensures the chicken absorbs every layer of the deeply spiced sauce, resulting in tender, flavorful bites. Perfect for meal prep or a satisfying dinner, serve this healthy rendang over steamed rice or low-carb cauliflower rice for a wholesome, unforgettable meal.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 500 grams chicken breast
• 400 ml coconut milk
• 2 tablespoons coconut oil
• 2 pieces lemongrass stalks
• 2 tablespoons galangal
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 piece cinnamon stick
• 3 pieces kaffir lime leaves
• 4 pieces red chilies
• 5 pieces shallots
• 4 pieces garlic cloves
• 2 tablespoons ginger
• 1 teaspoon salt
• 1 tablespoon palm sugar
• 0.5 teaspoon ground black pepper
• 200 ml water

Directions

Step 1

Cut the chicken breast into medium-sized chunks and set aside.

Step 2

Blend the shallots, garlic, ginger, galangal, red chilies, coriander powder, cumin powder, and turmeric powder into a fine paste. If needed, add a bit of water to help the blending process.

Step 3

In a large pot, heat the coconut oil over medium heat. Add the spice paste and sauté until fragrant, about 5 minutes.

Step 4

Bruise the lemongrass stalks by hitting them with the back of a knife, then add them to the pot along with the cinnamon stick and kaffir lime leaves. Sauté for another 2-3 minutes.

Step 5

Add the chicken chunks to the pot and stir to coat them with the spices. Cook for about 5 minutes until the chicken is browned on all sides.

Step 6

Pour in the coconut milk and water, then add the salt, palm sugar, and ground black pepper. Stir well to combine.

Step 7

Bring the mixture to a gentle simmer. Reduce the heat to low and cook uncovered for about 60-75 minutes, stirring occasionally. The sauce will thicken and darken as it cooks.

Step 8

Continue cooking until the sauce is almost dry and the chicken is tender and well-coated with the spice mixture.

Step 9

Remove from heat and serve hot with steamed rice or cauliflowers rice.

Nutrition Facts

Serving size	1518.5 grams (1518.5g)

Amount per serving	% Daily Value*
Calories	1492

Total Fat 48.50g	62%
Saturated Fat 28.20g	141%
Polyunsaturated Fat 2.90g
Cholesterol 430mg	143%
Sodium 4119mg	179%
Total Carbohydrate 126.00g	46%
Dietary Fiber 10.10g	36%
Total Sugars 53.20g
Protein 149.10g	298%

Vitamin D 0IU	0%
Calcium 359mg	28%
Iron 20mg	113%
Potassium 3936mg	84%

*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.

Source of Calories

Fat: 28.4%

Protein: 38.8%

Carbs: 32.8%