Coconut Rendang Chicken
Tender chicken in a rich, spiced coconut sauce inspired by Indonesian rendang. One skillet, bold flavor, weeknight-doable.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering. Add ginger and cook 30 seconds until fragrant.
Step 2
Stir in curry paste and cook 1 minute, breaking it up as it toasts. You'll smell the spices deepen.
Step 3
Add chicken and stir to coat with paste. Sear 2 minutes without moving, then toss occasionally for 3 minutes total.
Step 4
Pour in coconut milk, fish sauce, and lime juice. Stir well and bring to a gentle simmer.
Step 5
Simmer 8–10 minutes until chicken is cooked through and sauce is thick and clingy. Stir occasionally.
Step 6
Taste and adjust salt if needed. Serve hot over rice or with flatbread.
Tools you’ll need
- 12-inch skillet or shallow dutch oven
- wooden spoon
- measuring spoons
- knife and cutting board
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