Chicken Rendang
A dark, dry, deeply spiced coconut curry. The sauce cooks down until it clings to the chicken.
- Time1 hr 15
- LevelMedium
- Costabout £2.21 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Blitz the shallots, garlic, ginger and chillies to a rough paste with a splash of water.
- 2
Heat the oil in a wide, heavy pan. Fry the paste with the turmeric, coriander and cumin for 5 minutes, until it smells rich and the oil starts to separate.
5 min - 3
Add the chicken and stir for 3 minutes to coat.
3 min - 4
Pour in the coconut milk and add the lemongrass, lime leaves, sugar and tamarind. Bring to a gentle simmer.
- 5
Cook uncovered for 45 minutes, stirring now and then, until the sauce is thick, dark and almost dry.
45 min - 6
Taste and add a splash of water if it catches. Serve with steamed rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.