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    You are in: Home / Recipes / Chicken Rendang Curry Recipe
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    Chicken Rendang Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    evelyn/athens's Note:

    A really lovely Indonesian dish - with wonderful, complex, warming flavours. You can refer to Make Your Own Coconut Milk to make your own, fresh coconut milk.

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    Units: US | Metric


    GARNISH (optional)

    • desiccated coconut (optional)
    • fresh coriander (optional)
    • jasmine rice (optional)


    1. 1
      Place all sauce ingredients in a food processor. Process well to form a thick curry paste or sauce.
    2. 2
      Do a taste test for salt and spice, adding more fish sauce if not salty enough. If not spicy enough, add more fresh chilli. If too sour, add a little more brown sugar.
    3. 3
      Place sauce in a wok or large, deep-sided frying pan over medium-high heat. Add chicken pieces and stir well.
    4. 4
      Continue stirring occasionally as you bring the curry to a boil. Then reduce heat to a bare simmer. Do not cover the wok/frying pan, as you want the sauce to reduce and become thicker.
    5. 5
      Allow the curry to simmer (stirring occasionally) for up to one hour, or until meat is cooked and tender. The sauce will reduce, so that it is almost like a coating on the meat (plus there will be a little sauce in the wok/pan).
    6. 6
      Garnish with a sprinkling of shredded coconut and fresh coriander (if desired). Serve hot with jasmine rice.

    Ratings & Reviews:


    Nutritional Facts for Chicken Rendang Curry

    Serving Size: 1 (144 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 550.4
    Calories from Fat 281
    Total Fat 31.2 g
    Saturated Fat 15.3 g
    Cholesterol 53.4 mg
    Sodium 2102.9 mg
    Total Carbohydrate 53.2 g
    Dietary Fiber 1.8 g
    Sugars 47.0 g
    Protein 16.2 g

    The following items or measurements are not included:


    shrimp paste

    star anise

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