A lower-calorie way to make Chicken rendang
Chicken rendang concentrates toasted spices before coconut milk
Skinless thigh, a dry-toasted spice paste and reduced light coconut milk make a clinging chicken rendang for about 520 kcal with rice.
Rendang tastes rich because water cooks away and aromatics cling to the meat, not simply because the pot contains coconut fat. This version toasts the spice paste until fragrant before adding light coconut milk, then simmers uncovered until the sauce is almost dry. Green beans share the plate, and the rice portion is weighed so the concentrated chicken remains the focus.
What changes—and what stays
From with skin-on chicken, full-fat coconut milk and abundant oil often 690–900 kcal to 520 calories
Trim skinless thigh, toast the spice paste in 15 grams of oil and reduce 500 millilitres of light coconut milk until it merely coats the meat. Toasted coriander, chilli, galangal and lemongrass create layered heat; slow coconut reduction caramelises those aromatics onto the chicken.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Trim skinless thigh, toast the spice paste in 15 grams of oil and reduce 500 millilitres of light coconut milk until it merely coats the meat | Toasted coriander, chilli, galangal and lemongrass create layered heat; slow coconut reduction caramelises those aromatics onto the chicken. |
How the flavor stays
Toasted coriander, chilli, galangal and lemongrass create layered heat; slow coconut reduction caramelises those aromatics onto the chicken.
A cost rule that survives inflation
Onion, lemongrass and dried spices give six portions a strong identity, while green beans and measured rice keep the chicken quantity moderate.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 1 kgskinless boneless chicken thigh
- 500 mllight coconut milk
- 450 gonions
- 50 glemongrass
- 35 gginger and galangal
- 20 ggarlic
- 20 gdried chillies
- 15 grapeseed oil
- 15 gground coriander and cumin
- 600 ggreen beans
- 330 gdry brown rice
- 2kaffir lime leaves
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Blend a paste with minimal added water
Soften dried chillies and blend with onion, lemongrass, ginger, galangal and garlic, adding only enough water to move the blades.
Look for: The paste is coarse and spoonable rather than runny, with visible red chilli and pale lemongrass flecks.
Step 2 · follow the visible cue
Cook the paste until the raw smell leaves
Fry the paste in measured oil over medium heat, stirring and scraping, then add dry spices and lime leaves when it begins to darken.
Look for: Steam has reduced, the paste smells toasted rather than onion-raw and a spoon leaves a clean path in the pan.
Step 3 · follow the visible cue
Simmer chicken before the final reduction
Add trimmed chicken and light coconut milk, bring to a gentle simmer and cook uncovered until the meat reaches 74°C.
Look for: Chicken is tender, bubbles are slow and the sauce has changed from pale orange to a deeper rust colour.
Step 4 · follow the visible cue
Turn continuously as the sauce clings
Lower the heat and fold the chicken until the remaining sauce sticks to each piece; serve with steamed beans and measured rice.
Look for: No free coconut liquid remains, aromatic paste coats the chicken and beans stay bright and crisp.
Calories at the same serving size
234 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 6 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Rendang keeps four days chilled and freezes well. Cool rice separately and reheat the chicken with a splash of water.
Rendang keeps four days chilled and freezes well. Cool rice separately and reheat the chicken with a splash of water.
Frequently asked questions
Is light coconut milk authentic enough for the texture?
Yes, if it is reduced uncovered until the aromatic solids cling to the chicken rather than left as a curry sauce.
Can the chillies be reduced?
Yes. Keep lemongrass, ginger and lime leaves so the dish remains aromatic even with gentler heat.
- skinless boneless chicken thigh1 kg
- light coconut milk500 ml
- onions450 g
- lemongrass50 g
CaloNote · mobile analysis example
Check the Chicken rendang serving you actually made
Photograph the finished plate in CaloNote, review the detected ingredients and portion, and correct the estimate before saving.
This uses the real CaloNote meal-detail layout with this recipe’s photo and estimated nutrition. Actual AI results vary with the photo and portion.
Analyze my meal in CaloNoteMethod and sources
Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
- Singapore Health Promotion Board — Energy and nutrient composition
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
Make another familiar dinner lighter
Otah: a lighter Singaporean recipe with a clear doneness check
Singaporean Otah for eight: pound a coarse fish paste, wrap shallow portions in banana leaf, and grill until aromatic and set. The measured formula uses white fish, prawns, light coconut milk, egg, and chilli; the reliable finish is the parcel is firm but moist with visible fish flakes and no free oil. About 420 kcal per portion.
See the recipe
Chicken satay: a lighter Singaporean recipe with a clear doneness check
Singaporean Chicken satay for eight: marinate equal chicken pieces, grill on spaced skewers, and thin measured peanut sauce with lime. The measured formula uses skinless chicken thigh, peanut butter, cucumber, red onion, and lemongrass; the reliable finish is the chicken reaches 74 °C with charred edges and remains juicy. About 420 kcal per portion.
See the recipe