• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hungry Healthy Happy
  • Game Day Recipes
  • About
  • Recipes
  • FREE eBook
  • Contact
  • Subscribe
menu icon
go to homepage
  • Game Day Recipes
  • About
  • Recipes
  • FREE eBook
  • Contact
  • Subscribe
  • Let's get social!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • search icon
    Homepage link
    • Game Day Recipes
    • About
    • Recipes
    • FREE eBook
    • Contact
    • Subscribe
  • Let's get social!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • ×

    Hungry Healthy Happy » Recipes » Chicken

    Chicken Rendang

    Published: Feb 3, 2021 · Modified: Nov 15, 2021 by Dannii · This post may contain affiliate links · 23 Comments

    415 shares
    • 308
    Jump to Recipe
    Diet: Gluten Free
    A bowl of chicken rendang and a bowl of rice with text title overlay.

    Rendang is a tasty and flavourful Indonesian dish that is kind of like a creamy spiced coconut chicken stew. This Chicken Rendang also known as Rendang Ayam, is simple and delicious and ready in under an hour.

    A bowl of chicken rendang next to a bowl of rice and a bunch of cilantro.

    Considered by many to be the most delicious meal in the world, a Rendang is a mix of chicken or beef, spices and coconut milk, cooked low and slow.

    The slow cooking process, until the liquid has almost disappeared, means this stew is absolutely full of flavour. You don't want to rush it, but it is worth the wait.

    Jump to:
    • What is Rendang?
    • Why you will love it
    • How to make chicken rendang - Step by step
    • Is it spicy?
    • What vegetables to add
    • What to serve it with
    • Storage
    • FAQs
    • Extra tips
    • More chicken recipes
    • Recipe
    • Feedback

    What is Rendang?

    Rendang is an Indonesian spicy meat, most commonly using beef, but other meats are used, such as lamb, goat or chicken, like we have used here. The dish originated in West Sumatra, Indonesia and has spread across Indonesia to the cuisines of many Southeast Asian countries.

    Although many people describe Rendang as a curry, it is actually a stew. It is not considered a curry in Indonesia as it is richer in flavour and has less liquid.

    An online poll by CNN, of over 35,000 people, chose Rendang as the number 1 most delicious dish of the world.

    Why you will love it

    • Less than 400 calories per portion
    • Delicious way to enjoy chicken
    • Amazing homemade takeaway
    • Easy to make spicy or mild
    • Tastes even better the next day

    How to make chicken rendang - Step by step

    One: Make the paste by pounding the paste ingredients in a pestle and mortar. Set aside.

    A mortar bowl containing a red curry paste.

    Two: Heat the oil in a pan and cook the chicken until browned all over, about 5-7 minutes.

    Chunks of chicken breast frying in a pan.

    Three: Add the onions and cook until onions are golden brown, about 5 minutes.

    Chunks of chicken breast and chopped onions cooking in a frying pan.

    Four: Add the paste, mix well and cook for a further minute. Add the lime, salt and the second lot of ginger and cook for a further two minutes.

    Cooked chicken chunks and fried chopped onions with a red curry paste in a pan.

    Five: Add the coconut milk and bring to the boil. 

    A pan full of coconut milk, chicken chunks, chopped onions and curry paste.

    Six: Reduce heat and simmer allowing the liquids to reduce considerably, about 30 minutes.

    Chunks of chicken cooking in a rich orange/brown sauce.

    Seven: Serve with rice.

    Chicken Rendang in a metal dish next to a boel of rice and a lime wedge.

    Is it spicy?

    Rendang is full of spice flavour, but it isn't necessarily spicy hot. This particular recipe uses one red chilli , which can add a good level of heat to the dish. You can adjust the amount to your own taste.

    If the dish is still too spicy once you have cooked it, you can cool it down by adding a teaspoon of palm sugar (or brown sugar) or by stirring through a tablespoon of plain yogurt.

    Chunks of chicken in a curry sauce topped with a cilantro leaf.

    What vegetables to add

    We just used some onion for this recipe. You can of course, add any vegetables that you wish. Baby corn, mushrooms, carrot, aubergine (eggplant), pak choi (bok choy), broccoli, bean sprouts and green beans can all be used and are popular in Indonesian cuisine.

    What to serve it with

    We served this with some simple basmati rice, but why not try our Turmeric Rice? The dish is quite a filling meal on it's own, but you could serve some sides too. Try our Carrot and Coriander Side Salad, Cucumber and Tomato Salad or just some flatbreads to mop up any sauce.

    Storage

    Store: This is the perfect make ahead meal as the flavour intensifies overnight and tastes even better when reheated. Keep in airtight containers in the fridge for up to 3 days.

    Freeze: To freeze, portion out into airtight containers and put in the freezer for up to 3 months.

    Defrost: Defrost in the fridge overnight.

    Reheat: Reheat in the microwave or in a pan on the hob.

    A bowl of chicken curry in front of a bowl of rice.

    FAQs

    Can I swap chicken for beef?

    Beef is more commonly used in a rendang, so it would definitely work well. We would recommend cooking it very low and slow for about an hour, so the beef falls apart.

    How many calories are in a chicken rendang?

    There are 390 calories in this portion of chicken rendang. Serving it with rice or bread would increase the calories.

    Can I cook chicken rendang in the slow cooker?

    Yes, this can definitely be done in the slow cooker. Follow steps one to four and then put everything in the slow cooker and cook on high for 3 hours.

    Can I use chicken thighs for a chicken rendang?

    Yes, you could swap the chicken breasts for chicken thighs in this rendang. We used breasts to keep it nice and lean, but using skinless and boneless chicken thighs would make it much juicer.

    heart icon

    Extra tips

    • This isn't a curry, so the sauce should be reduced as much as possible when cooking.
    • If this is too spicy, add some palm sugar or a tablespoon of plain yogurt.
    • Add any vegetables you like.

    More chicken recipes

    • Nasi Goreng
    • Thai Yellow Curry
    • Peri Peri Chicken (Homemade Nando's Recipe)
    • Slow Cooker Thai Chicken Curry

    If you’ve tried this chicken rendang recipe, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    Chicken Rendang in a metal dish next to a boel of rice and a lime wedge

    Chicken Rendang

    Rendang is an Indonesian dish and said to be one of the tastiest dishes in the world. This Chicken Rendang is simple and delicious.
    A circular logo saying GF.
    Gluten Free
    4.78 from 35 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Main Course
    Cuisine: Indonesian
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Allergens:
    An illustration of a cow's head.
    Meat
    Servings: 2 people
    Calories: 390kcal
    Prevent your screen from going dark

    Ingredients

    UK Metric Measures - US Customary Measures
    • 300 g Chicken breast - cut into chunks
    • 0.5 tablespoon Olive oil
    • 1 Onion - chopped
    • 400 ml Light coconut milk
    • 1 Lime - (juice only)
    • 1 pinch Sea salt
    • 1 tablespoon Fresh ginger - very finely chopped

    Paste:

    • 2 Garlic clove
    • 1 stalk Lemongrass - bruised and chopped
    • 1 tablespoon Fresh ginger - chopped
    • 1 Red chilli - chopped
    • 1 teaspoon Ground coriander
    • 1 teaspoon Ground turmeric

    Instructions

    • Make the paste by pounding the paste ingredients in a pestle and mortar. Set aside.
    • Heat the oil in a pan and cook the chicken until browned all over, about 5-7 minutes.
    • Add the onions and cook until onions are golden brown, about 5 minutes.
    • Add the paste, mix well and cook for a further minute. Add the lime, salt and the second lot of ginger and cook for a further two minutes.
    • Add the coconut milk and bring to the boil.
    • Reduce the heat and simmer, allowing the liquids to reduce considerably, about 30 minutes.
    • Serve with rice.

    Notes

    • This isn't a curry, so the sauce should be reduced as much as possible when cooking.
    • If this is too spicy, add some palm sugar or a tablespoon of plain yogurt.
    • Add any vegetables you like.

    Nutritional Information

    Serving: 1portion | Calories: 390kcal | Carbohydrates: 21g | Protein: 34g | Fat: 21g | Saturated Fat: 15g | Cholesterol: 96mg | Sodium: 368mg | Potassium: 821mg | Fiber: 3g | Sugar: 4g | Vitamin A: 259IU | Vitamin C: 49mg | Calcium: 44mg | Iron: 2mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

    You'll love these too...

    • Chicken Pesto Pasta
    • Slow Cooker Chicken Tikka Masala
    • Christmas Chicken
    • Air Fryer Popcorn Chicken

    Reader Interactions

    Comments

    1. wingweng

      October 07, 2022 at 10:52 pm

      5 stars
      okay, so this is a really great recipe! it was a huge success the first time i made it, however when i made it for 6 people it seemed to go wrong. the oil didn't split, and the chicken started falling apart into strands. it burnt the bottom of the pan, so i'd keep stirring it. if anyone can advise me i'd greatly appreciate it, i really want to salvage this dish!

      Reply
      • Dannii

        October 08, 2022 at 8:22 am

        I am not sure what you mean by the oil didn't split. However, if you made it for more people, but didn't use a bigger pan that might be why the pan burnt.

        Reply
      • Chelle

        January 29, 2023 at 5:30 pm

        5 stars
        I have just made this for the first after having had tried it at a street restaurant earlier in the year.

        I couldn't find lemongrass so used lemon zest. I also added veg: sugar snaps, baby corn, aubergine and mushrooms ass well as star of anise.

        It turned out absolutely amazing and I will be trying again. I think next time I will add more chilli as we like our food spicy though.

        Reply
    2. Xigdyoxkgkg

      August 13, 2021 at 12:42 pm

      What is the ingredients added to make the curry paste

      Reply
      • Dannii

        August 13, 2021 at 3:18 pm

        All of the ingredients are listed in the recipe card.

        Reply
    3. Claudia Lamascolo

      February 04, 2021 at 11:50 am

      5 stars
      Made this last night it was delicious everyone love it will make again

      Reply
    4. Helen

      February 04, 2021 at 10:27 am

      5 stars
      I think my family would love this. Thanks for the recipe!

      Reply
    5. Anjali

      February 04, 2021 at 9:24 am

      5 stars
      All of the spices in this recipe make it so flavorful and vibrant!! Will definitely be making this again!

      Reply
    6. Amanda Wren-Grimwood

      February 04, 2021 at 8:12 am

      5 stars
      I am making this on Saturday, which is our curry night. Never had rendang before and it looks gorgeous.

      Reply
    7. Mahy

      February 03, 2021 at 7:06 pm

      5 stars
      My friends cooked this one from me once, and that is how I know about the whole thing. Super delicious way to enjoy chicken, and your recipe is a great proof!

      Reply
    8. Jean Williams

      February 03, 2021 at 6:47 pm

      This sounds wonderful but neither my husband nor I like the taste of coconut milk. Is there any alternative we could use to get a similar dish - almond milk or something like that, please? Jean

      Reply
      • Billy

        February 08, 2021 at 7:57 pm

        Coconut is at the heart of this dish. If you don't like the taste of coconut, you should look for a different dish.

        Reply
      • Dannii

        February 09, 2021 at 1:12 pm

        Coconut milk really is essential to the flavour of this. You could use cream instead though.

        Reply
    9. Andrea Metlika

      February 03, 2021 at 6:32 pm

      5 stars
      What a fabulous looking dish! I can't wait to make this easy flavorful meal for my family.

      Reply
    10. Lilly

      February 03, 2021 at 5:40 pm

      5 stars
      So delicious, spicy, and flavorful! Way better than takeout!

      Reply
    11. Gail Montero

      February 03, 2021 at 5:21 pm

      5 stars
      I always make rendang but the beef version. Looks like I need to try this one, too! Yum!

      Reply
    12. Claudia Lamascolo

      February 03, 2021 at 5:19 pm

      5 stars
      Sounds delicious and I love using coconut milk in my recipes so I know this is delicious

      Reply
    13. Alisa Infanti

      February 03, 2021 at 2:15 pm

      5 stars
      I had beef rendang during my trip to Bali last year and it was delicious but this chicken version was super tasty as well!

      Reply
    14. Toni

      February 03, 2021 at 1:51 pm

      5 stars
      I love how tasty and delicious this is!! Even the picky eaters at my house loved it!

      Reply
    15. veenaazmanov

      February 03, 2021 at 1:46 pm

      5 stars
      Best dishes like these are always a must try ones. Bursting with flavors and creaminess too. Perfect for festive planning too,

      Reply
    16. Katherine

      February 03, 2021 at 1:04 pm

      5 stars
      Oooh I love all the spices in this rendang! Looks so good.

      Reply
    17. Danielle Wolter

      February 03, 2021 at 9:27 am

      5 stars
      This recipe makes me so happy! The flavors are incredible and it's easy to make. Will def make it again!

      Reply
    18. Dave

      April 06, 2012 at 7:57 pm

      5 stars
      We shall have to make it again soon!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Dannii in hat and glasses stood on a beach.
    heart icon

    Welcome!

    My name is Dannii. Here you will find easy family recipes with a healthy twist.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

    About HHH»

    Game Day Recipes

    • Broccoli Slaw
    • Tortilla (Spanish Omelette)
    • BBQ Baked Chicken Wings
    • Paneer Tikka
    • 10 Easy Tapas Recipes
    • Easy Sausage Rolls

    Featured in

    Collage of media outlet logos.

    Popular Recipes

    • The Best Air Fryer Chips
    • 10 Minute Chickpea and Spinach Curry
    • Easy Tomato Pasta Sauce
    • 10 Minute Sticky Ginger Beef

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility Policy
    • Advertising
    • Blog

    Newsletter

    • Sign Up! for emails and updates
    • See our Web Stories page

    Contact

    • Contact
    • Work with us
    • FAQ
    • Twitter
    • Facebook
    • Instagram
    • Pinterest
    • TikTok

    Featured in

    A selection of publications that Hungry Healthy Happy has been featured in

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2011-2023 Hungry Healthy Happy • All Rights Reserved • Site Design by D Martin

    • 308
    415 shares