Chicken Rendang Hijau

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Prep. 5 min

Total 40 min

6 portions

Ingredients

cumin seeds
2 tsp
coriander seeds
1 tbsp
fennel seeds
2 tsp
red onion peeled and cut in quarters
180 g
shallots peeled
100 g
garlic cloves peeled
4
fresh ginger peeled
20 g
fresh galangal (lengkuas) peeled
10 g
fresh turmeric peeled
10 g
fresh lemongrass bruised and cut into 4 cm pieces
3 stalk
green chilli trimmed (see tips)
150 g
green chilli padi trimmed (see tips)
40 g
candlenut (buah keras)
2
cooking oil
80 g
whole spring chicken cut into 12 pieces (approx. 1.2kg)
coconut cream
200 g
dried tamarind slice
1
salt adjust to taste
1 tsp
palm sugar (gula Melaka)
20 - 40 g
kerisik (toasted coconut paste)
50 g

Difficulty

easy

Nutrition per 1 portion

Sodium 412.6 mg

Protein 3.6 g

Calories 2018.1 kJ / 482.3 kcal

Fat 44.3 g

Fibre 3.4 g

Saturated Fat 13.7 g

Carbohydrates 23.5 g

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