Keto Chicken Rendang

Ingredients

• 1.5 lbs Chicken thighs
• 2 cans Coconut milk
• 2 stalks Lemongrass
• 2 inches Galangal
• 2 inches Ginger
• 1 tsp Turmeric
• 1 tbsp Chili paste (sambal oelek)
• 6 small Shallots
• 4 cloves Garlic
• 5 leaves Kaffir lime leaves
• 1 tbsp Tamarind paste
• 2 tbsp Coconut flakes
• 1 tsp Salt

Instructions

1. 1Cut the 1.5 lbs chicken thighs into 2-inch pieces.
2. 2Prepare the rendang paste: In a blender or food processor, combine the 2 stalks lemongrass (trimmed and roughly chopped), 2 inches galangal (peeled and roughly chopped), 2 inches ginger (peeled and roughly chopped), 1 tsp turmeric, 1 tbsp chili paste (sambal oelek), 6 small shallots (peeled and halved), and 4 cloves garlic (peeled). Blend until the mixture is a smooth paste. You may need to scrape down the sides of the blender a few times.
3. 3In a large pot or Dutch oven (at least 5-quart capacity), combine the cut chicken thighs and the prepared rendang paste. Use your hands or a spoon to mix thoroughly, ensuring every piece of chicken is coated with the paste.
4. 4Pour in the 2 cans of coconut milk and add the 5 leaves of kaffir lime leaves to the pot. Stir everything together. Place the pot over medium heat (around 350°F / 175°C) and bring the mixture to a gentle simmer, which is when small bubbles start to appear around the edges.
5. 5Once simmering, reduce the heat to low (around 250°F / 120°C). Cover the pot tightly with a lid. Let it simmer for 1 hour and 30 minutes. Check occasionally to ensure it is not sticking, stirring gently if needed. The chicken should be very tender, and the sauce will have thickened considerably.
6. 6During the last 15 minutes of cooking, stir in the 2 tbsp of coconut flakes. Continue to simmer uncovered if you wish for the sauce to thicken further. Once the chicken is tender and the sauce has reached your desired consistency, remove from heat. Stir in the 1 tsp of salt.
7. 7Serve the Keto Chicken Rendang hot.

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