|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 3g||9%|
|Total Sugars 6g|
|Vitamin C 20mg||98%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Originated many hundreds of year ago by the Minang people in the Minangkabau Highlands of Indonesia, bold and deep rendang preparations are stews filled with spices and flavor. Traditionally made with beef, rendang chicken, and even lamb or goat, it is one of Indonesia's most beloved dishes and has traveled to surrounding areas to be adopted by other cuisines. The equally delicious Thai version honors the original Indonesian cooking methods but adds its own classic curry ingredients. The chicken cooks in a mixture of aromatics, coconut milk, spices, and sweet and savory ingredients that infuse the chicken with the perfect balance of savory, sour, sweet, and spicy.
Not considered a curry in Indonesia but rather thought of more as a stew, the Thai version is also very thick. Rendang is considered a "dry" curry, which means the sauce is simmered down to a minimum. Because it is so distilled, the sauce sticks to the meat, making this dish incredibly flavorful. Not typically a very hot dish, its level of spice can be adjusted to your own taste using more or fewer red chiles. Serve it with jasmine rice, coconut rice, or flatbread to scoop out the sauce.
Although they're not included, this recipe is often made with additional vegetables that add bulk and texture. If you're doubling the ingredients to make more servings, we definitely recommend adding vegetables which will add volume and flavor. Use broccoli or cauliflower florets, bean sprouts, snap peas, carrots, corn, eggplant, or bok choy.
Click Play to See This Tasty Indonesian Rendang Curry Come Together
"This is a fantastic curry—deeply flavorful and easy to whip up. The ingredients list looks long, but it all gets dumped in the food processor so there's very little prep work. The curry is excellent with coconut rice (I used the rest of the can of coconut milk) and a side of sautéed greens." —Danielle Centoni
For the Sauce:
1/2 can coconut milk
2 tablespoons lemongrass, finely chopped
1 medium onion, quartered
4 cloves garlic
1 thumb-size piece galangal, or ginger
1 to 3 red chile peppers
3/4 tablespoon tamarind paste
1 tablespoon brown sugar
2 teaspoons soy sauce
4 tablespoons fish sauce
1/2 teaspoon turmeric
1 heaping tablespoon ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon shrimp paste, or an additional tablespoon fish sauce
For the Chicken:
1 pound boneless, skinless chicken breast, or thighs; cut into pieces
2 pods star anise, optional
Fresh cilantro, for optional garnish
Steps to Make It
Gather the ingredients.
Place all sauce ingredients in a food processor or blender. Process well to form a thick curry paste. If you don't have a food processor, finely chop the onion and herbs and combine them with the coconut milk, spices, and other ingredients.
Place the sauce in a wok or pot over medium-high heat and add the chicken pieces and the whole star anise pods, if using. Mix well to combine. Stir occasionally as you bring to a boil. Reduce heat to a simmer. Do not cover, as you want the sauce to reduce and become thicker.
Allow the curry to simmer, stirring occasionally, for 30 minutes, or until chicken is cooked and tender. The sauce will reduce so that it is almost like a coating on the meat, but there will be a little sauce left over in the pan.
Serve directly from the wok into individual plates. Garnish with a sprinkling of fresh cilantro, if desired.
Can I make rendang chicken in the slow cooker?
It's very easy to make this recipe in the slow cooker. Simply blend the sauce ingredients and place them in the slow cooker. Add the chicken pieces and the star anise, if using. Set the slow cooker for 3 to 3 1/2 hours on high, stirring occasionally. Place the lid askew for the final 40 minutes of cooking time so the moisture has enough time to evaporate and turn thicker.