Indonesian Rendang Chicken Curry

Rendang Curry with Chicken over rice

The Spruce Eats / Julia Hartbeck

Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
350 Calories
16g Fat
15g Carbs
39g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 350
% Daily Value*
Total Fat 16g 20%
Saturated Fat 11g 53%
Cholesterol 99mg 33%
Sodium 1783mg 78%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 9%
Total Sugars 6g
Protein 39g
Vitamin C 20mg 98%
Calcium 96mg 7%
Iron 5mg 29%
Potassium 674mg 14%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Indonesian Rendang Curry
A Note From Our Recipe Tester


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

For Serving:

  • Fresh cilantro, for optional garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make rendang chicken curry

    The Spruce / Julia Hartbeck

  2. 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.

    A food processor with sauce for rendang chicken curry

    The Spruce / Julia Hartbeck

  3. 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.

    A pan with chicken and rendang curry sauce cooking

    The Spruce / Julia Hartbeck

  4. 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.

    A pan with reduced randang curry sauce and cooked chicken

    The Spruce / Julia Hartbeck

  5. Serve directly from the wok into individual plates. Garnish with a sprinkling of fresh cilantro, if desired.

    A pan of randang chicken curry with cilantro on top

    The Spruce Eats / Julia Hartbeck

  6. Enjoy.

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.

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