Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Glycemic Load
4
Low
Nutrition per serving
Calories352.5 kcal (18%)
Total Fat27.9 g (40%)
Carbs10.8 g (4%)
Sugars5.1 g (6%)
Protein11.5 g (23%)
Sodium1484.8 mg (74%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Fry rendang paste for a few minutes. Add chicken and stir fry slowly for about 5 minutes.
rendang curry paste200g
chicken thigh2 Step 2
Add water. Cover and simmer for 30-40 minutes.
water400mlStep 3
Add coconut milk and bring to a boil.
coconut milk150mlStep 4
Once gravy starts thickening, add coconut paste and kaffir lime leaves. Stir for 3 minutes.
Notes
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