Rendang Chicken
Rendang Chicken Wings is a delicious and flavorful dish popular in Southeast Asian cuisine. It's a variation of the traditional Indonesian Rendang, which is a slow-cooked curry dish typically made with beef. In this version, succulent chicken wings are marinated and then braised in a rich and aromatic blend of spices, coconut milk, and other ingredients. The result is tender, juicy wings with a slightly spicy flavor.
Ingredients
- 2 pounds chicken wings
- 1 can coconut milk (14 ounces)
- 1 tablespoon vegetable oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons ginger grated
- 2 tablespoons lemongrass chopped
- 2 tablespoons Rendang curry paste (available at Asian grocery stores)
- 1 tablespoon brown sugar
- 1 tablespoon tamarind paste (optional)
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large pan, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, grated ginger, and chopped lemongrass. Sauté until fragrant and the onion becomes translucent.
- Add the Rendang curry paste to the pan and cook for a couple of minutes to release its flavors.
- Add the chicken wings to the pan and cook until they are lightly browned on all sides.
- Pour in the coconut milk and stir well to combine. Add the brown sugar and tamarind paste (if using) for a tangy kick. Season with salt to taste.
- Reduce the heat to low, cover the pan, and simmer for about 45-60 minutes, stirring occasionally. The chicken wings should be tender and the sauce should thicken and coat the wings.
- Once the chicken wings are cooked through and the sauce has thickened, remove from heat.
- Garnish with fresh cilantro and serve hot with steamed rice or on its own as an appetizer.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 509kcal (25%)Carbohydrates: 13g (4%)Protein: 25g (50%)Fat: 41g (63%)Saturated Fat: 24g (150%)Polyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 94mg (31%)Sodium: 106mg (5%)Potassium: 512mg (15%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 1363IU (27%)Vitamin C: 6mg (7%)Calcium: 60mg (6%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
