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
- 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)
- 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)
Step-by-step instructions
Step 1 · Blend onions
Blend onions, garlic, ginger, galangal, and chilli paste to make a smooth rempah (spice paste).
Step 2 · Heat oil in a non-stick pan over medium heat
Heat oil in a non-stick pan over medium heat. Sauté the rempah until fragrant and slightly caramelized.
Step 3 · Add lemongrass
Add lemongrass, ground coriander, and turmeric to the pan. Stir for 1 minute until the spices release their aroma.
Step 4 · Add chicken pieces and stir to coat well in the rempah
Add chicken pieces and stir to coat well in the rempah.
Step 5 · Pour in low-fat coconut milk and add kaffir lime leaves (if using)
Pour in low-fat coconut milk and add kaffir lime leaves (if using). Simmer uncovered on low heat until chicken is cooked through and sauce thickens.
Step 6 · Season with salt
Season with salt. Continue to simmer until nearly dry and the oil separates, signifying a classic rendang texture.
Step 7 · Serve hot
Serve hot, garnished with fresh herbs or extra lime leaves if desired.
Why this recipe 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!
A note on tradition
In Singapore, Rendang Ayam is a key feature of Malay and Peranakan celebrations, often enjoyed during Hari Raya and family gatherings. Its popularity among diverse communities is reflected in its availability at hawker centres and kopitiams, where it stands as a testament to Singapore’s multicultural fusion cuisine. It’s typically savored during lunch or festive occasions, embodying the spirit of togetherness in Singaporean food culture.