Rendang Ayam (chicken Rendang)
Hawker • Singapore
How to Make Rendang Ayam (Traditional & Healthy Version)
Rendang Ayam, or chicken rendang, is a beloved dish in Singapore, often found in bustling kopitiam food courts and hawker centres alongside other rich Malay heritage classics. With its roots in the Malay community, rendang has been expertly adapted in Singapore to reflect our local tastes and preferences. Here, it’s not uncommon to see a lighter, healthier version served, showcasing the city’s fusion influences and health-conscious food trends. This dish features tender chicken simmered in a fragrant blend of lemongrass, galangal, and spices, resulting in a dry curry that’s rich in flavor yet lighter on the palate. The paste, known locally as rempah, forms the aromatic backbone—each ingredient carefully balanced for maximum taste with minimum calories. Choosing this healthy Singaporean rendang recipe means you can indulge in tradition without the usual heaviness, making it perfect for anyone tracking their calories or seeking wholesome hawker fare. Singapore’s diverse palates and modern lifestyles are reflected in this dish, making it a go-to for lunch or special occasions.
Ingredients(for 1 bowl (approx. 200g chicken with sauce))
- 300g Skinless chicken breast (cut into chunks)
- 2 small Red onions (bawang merah)
- 3 Garlic cloves
- 2 cm piece Fresh ginger (halia)
- 2 cm piece Galangal (lengkuas)
- 1 stalk Lemongrass (serai, white part only, smashed)
- 2 tbsp Chilli paste (use less for milder taste)
- 100 ml Low-fat coconut milk (santan)
- 3 Kaffir lime leaves (daun limau purut) - optional
- 1 tsp Ground coriander (serbuk ketumbar)
- 1/2 tsp Ground turmeric (kunyit)
- to taste Salt
- 1/2 tbsp Cooking oil (preferably canola or olive oil)
Instructions
- 1
Blend onions, garlic, ginger, galangal, and chilli paste to make a smooth rempah (spice paste).
5 minutes
Use a dash of water to help blending if needed.
- 2
Heat oil in a non-stick pan over medium heat. Sauté the rempah until fragrant and slightly caramelized.
4 minutes
Stir constantly to avoid burning and use minimal oil.
- 3
Add lemongrass, ground coriander, and turmeric to the pan. Stir for 1 minute until the spices release their aroma.
1 minute
Bruise the lemongrass to extract maximum flavor.
- 4
Add chicken pieces and stir to coat well in the rempah.
2 minutes
Ensure chicken is evenly coated for deeper flavor.
Why This Dish is Healthy
By using skinless chicken breast and minimal oil, this recipe is lower in fat and calories compared to traditional rendang. The addition of fresh herbs and local spices boosts flavor without the need for excess salt or sugar. Low-fat coconut milk keeps the dish creamy while supporting heart health, fitting perfectly into a balanced Singaporean diet. Perfect for calorie counters and healthy eaters alike!
This healthy Rendang Ayam is a great source of lean protein from skinless chicken breast, while using low-fat coconut milk reduces saturated fat. Spices like turmeric and ginger provide anti-inflammatory benefits, and lemongrass is known for its antioxidants. The dish is low in carbohydrates, especially when served with whole grains, and contains essential vitamins such as B6, iron, and potassium. It’s also moderate in calories, making it suitable for most diets.
Pro Tips
- 💡Toast your rempah ingredients briefly before blending to enhance aroma.
- 💡Simmer rendang slowly to allow the flavors to fully develop.
- 💡Use a non-stick pan and minimal oil for a lighter, healthier dish.
Storage & Serving
Store cooled rendang in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water. Flavors often deepen overnight.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
