Keto Malaysian Chicken Rendang

Ingredients

• about 910 g Chicken Thighs
• 1 can Coconut Cream
• 4 cups Cauliflower Rice
• 5.08 cm Ginger
• 4 cloves Garlic
• 2 stalks Lemongrass
• 2 small Chili Peppers
• 1 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1/2 tsp Cumin Powder
• 1 tsp Salt
• 2 tbsp Coconut Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g of Chicken Thighs into bite-sized pieces, about 2.54 cm cubes.
2. 2Prepare the aromatics: Peel and roughly chop the 5.08 cm of Ginger. Peel and smash the 4 cloves of Garlic. Trim the tough outer layers from the 2 stalks of Lemongrass and slice them into 2.54 cm pieces. Remove the stems from the 2 small Chili Peppers (leave whole if you prefer less heat, or slice if you want more heat).
3. 3In a food processor, combine the chopped ginger, smashed garlic, sliced lemongrass, chili peppers, 1 tsp Turmeric Powder, 1 tsp Coriander Powder, 1/2 tsp Cumin Powder, and 1 tsp Salt. Process until a smooth paste forms. You may need to scrape down the sides of the food processor a few times.
4. 4Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 tbsp of Coconut Oil and let it melt and shimmer, about 1 minute.
5. 5Add the prepared spice paste to the hot oil in the pot. Sauté, stirring constantly, for 5 minutes until the paste is very fragrant and slightly darkened. Be careful not to burn it.
6. 6Add the bite-sized chicken thigh pieces to the pot with the fragrant spice paste. Stir well to coat the chicken. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
7. 7Pour in the 1 can of Coconut Cream. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
8. 8Reduce the heat to low (121.1°C / 120°C), cover the pot with a lid, and let it simmer for 30-40 minutes. Stir occasionally. The chicken should be very tender, and the sauce will have thickened and become rich and oily.
9. 9While the rendang simmers, heat a separate large skillet or pot over medium-high heat (190.6°C / 190°C). Add the 4 cups of Cauliflower Rice and cook, stirring occasionally, for 5-7 minutes until heated through and slightly tender. Season with a pinch of salt if desired.
10. 10Serve the Keto Malaysian Chicken Rendang hot over the prepared cauliflower rice.

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