High Protein Chicken Rendang Meal Prep · PrimedTable
Thai🥩 Meat
High Protein Chicken Rendang Meal Prep
⏱ 60 min🍽 Serves 5
A rich and aromatic curry featuring tender chicken thighs coated in a properly reduced rendang sauce made from fresh aromatics. The thick, flavour-packed sauce holds up beautifully through the week, and pairs perfectly with fragrant jasmine rice. Ideal for high-protein meal prep.
High-protein
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Adapted from a video by Chef Jack Ovens
High Protein Chicken Rendang Meal Prep | Thick & Flavour Packed
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1
Prepare the aromatics: roughly chop the onion and chillies, bruise and finely chop the lemongrass, and chop the garlic and ginger into small pieces.
2
Blend all the aromatics with a splash of water until a smooth paste forms.
3
Heat a large pan over medium-high, add oil and the paste, spread evenly and cook for 5–6 minutes on medium heat, stirring regularly, until darkened and fragrant with moisture evaporated.
4
Add the diced chicken and salt, mix to coat thoroughly, then cook for 4–5 minutes over medium-high heat until lightly seared.
5
Pour in the coconut milk and stir, then add the cinnamon stick, cardamom pods, cloves, coriander, cumin, turmeric, brown sugar, salt and pepper.
6
Bring to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally, until the sauce reduces and thickens to coat the chicken.
7
In a separate pan, toast the desiccated coconut over medium heat for 2–3 minutes, stirring constantly, until golden and fragrant.
8
Rinse the rice until water runs clear, add to a pot with the measured water, cinnamon stick, cardamom pods, cloves, lime leaves and salt. Bring to a boil, cover, reduce heat to low and cook undisturbed for 12 minutes.
9
Remove from heat and let rest covered for 5 minutes, then fluff with a fork and remove the whole spices.
10
Stir the toasted coconut into the rendang sauce and cook for another 2–3 minutes, stirring more frequently, until fully combined and the sauce reaches desired consistency.
11
Divide the rice evenly among five 750 ml containers, distribute the chicken rendang on top ensuring each portion gets plenty of sauce, and allow to cool for 15–20 minutes.
12
Cover and refrigerate for up to 4 days or freeze for up to 4 months. Reheat in the microwave and garnish with spring onion before serving.
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