Nut-Free Ayam Rendang

Indulge in the bold flavors of this Nut-Free Ayam Rendang, a delightful twist on the classic Indonesian-Malaysian dish. Perfect for those with nut allergies, this recipe swaps traditional nuts with an aromatic blend of fresh ingredients, including bruised lemongrass, kaffir lime leaves, and galangal, ensuring an authentic depth of flavor. Tender chicken thighs are slow-cooked to perfection in creamy coconut milk and cream, spiced with a fragrant homemade chili paste, and balanced with tamarind and palm sugar for a tantalizing sweet-tangy finish. With its rich, velvety sauce and deep, complex flavors, this nut-free rendition of ayam rendang is a show-stopping dish to serve with steamed rice for special occasions or cozy family dinners.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 6

Ingredients

• 1.5 kg Chicken thighs, bone-in
• 400 ml Coconut milk
• 200 ml Coconut cream
• 2 stalks Lemongrass stalks, bruised
• 4 leaves Kaffir lime leaves, torn
• 1 stick Cinnamon stick
• 2 tablespoons Tamarind paste
• 2 tablespoons Palm sugar, chopped
• 1.5 teaspoons Salt
• 3 tablespoons Vegetable oil
• 6 chilies Red chilies, deseeded and chopped
• 8 shallots Shallots, peeled and chopped
• 5 cloves Garlic cloves, peeled
• 2 inches Ginger, peeled and sliced
• 1 inch Galangal, peeled and sliced

Directions

Step 1

Begin by preparing the spice paste. In a blender, combine chopped red chilies, shallots, garlic, ginger, and galangal. Blend into a fine paste, adding a little water if necessary to achieve a smooth consistency.

Step 2

Heat the vegetable oil in a large, heavy-based pot over medium heat. Add the prepared spice paste and sauté for about 10-15 minutes until the paste becomes aromatic and the oil starts to separate.

Step 3

Add the bruised lemongrass stalks, torn kaffir lime leaves, and the cinnamon stick to the pot. Stir to cook for another 2-3 minutes.

Step 4

Add the chicken thighs to the pot and stir to coat them well with the spice paste. Cook for a few minutes until the chicken begins to brown slightly.

Step 5

Pour in the coconut milk, coconut cream, and add the tamarind paste. Stir to mix well, making sure the chicken is fully submerged in the liquid.

Step 6

Add the chopped palm sugar and salt to the pot, stir to incorporate evenly.

Step 7

Bring the mixture to a gentle simmer, then lower the heat to maintain a slow simmer. Cover the pot and let the chicken cook for 1 hour, stirring occasionally to ensure the chicken does not stick to the bottom of the pot.

Step 8

Uncover the pot and continue to simmer for another 45-60 minutes, until the liquid has reduced significantly, and the chicken becomes tender. Stir occasionally and adjust seasoning if needed.

Step 9

Once the rendang has considerably thickened and turned a deep rich color, remove from heat.

Step 10

Serve hot with steamed rice. Enjoy your Nut-Free Ayam Rendang!

Nutrition Facts

Serving size	2225.6 grams (2225.6g)

Amount per serving	% Daily Value*
Calories	4452

Total Fat 305.30g	391%
Saturated Fat 101.50g	508%
Polyunsaturated Fat 25.50g
Cholesterol 1215mg	405%
Sodium 4925mg	214%
Total Carbohydrate 172.00g	63%
Dietary Fiber 3.70g	13%
Total Sugars 149.10g
Protein 273.90g	548%

Vitamin D 0IU	0%
Calcium 282mg	22%
Iron 16mg	91%
Potassium 4562mg	97%

*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: 60.6%

Protein: 24.2%

Carbs: 15.2%