Originating hundreds of years ago in the Minangkabau Highlands of Indonesia, bold and deep rendang preparations are thick stews filled with spices and packed with flavor.
Can I Use a Different Meat?
Traditionally made with beef, rendang chicken, and even lamb or goat can be used instead. It is one of Indonesia's most beloved dishes that has traveled to surrounding areas and has been integrated into other cuisines.
How is the Thai Version of Rendang Different?
The equally delicious Thai version honors the original Indonesian cooking methods but adds its own classic curry ingredients. 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 reduced to a minimum. Because it is so condensed, 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.
How is the Chicken Cooked?
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. Serve it with jasmine rice, coconut rice, or flatbread to scoop out the sauce.
Although not included here, this recipe is often made with additional vegetables to add bulk and texture. If you're doubling the ingredients to make more servings, we definitely recommend adding vegetables such as broccoli or cauliflower florets, bean sprouts, snap peas, carrots, corn, eggplant, or bok choy.
Can I Use a 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 thicken.
Tips
- Cut the chicken into equal-sized pieces so it cooks through simultaneously.
- If adding vegetables, cut the harder vegetables (like carrots) into smaller pieces than the softer vegetables (like eggplant). Add to the wok with the chicken.
- Add salt to taste, if needed, just before serving.
"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
Ingredients
For the Sauce:
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1 medium onion, quartered
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1 thumb-size piece galangal, or ginger
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1 to 3 small fresh red chile peppers, to taste
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4 cloves garlic
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1/2 can unsweetened coconut milk (about 7 ounces)
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1/4 cup fish sauce
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2 tablespoons finely chopped fresh lemongrass
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1 heaping tablespoon ground coriander
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1 tablespoon brown sugar
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1 tablespoon ground cumin
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3/4 tablespoon tamarind paste
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2 teaspoons soy sauce
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1 1/2 teaspoons ground cinnamon
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1 teaspoon shrimp paste, or an additional tablespoon fish sauce
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1/2 teaspoon ground turmeric
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1/4 teaspoon freshly grated nutmeg
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1/4 teaspoon ground cloves
For the Chicken:
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1 pound boneless, skinless chicken breast, or thighs; cut into pieces
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2 pods star anise, optional
For Serving:
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Fresh cilantro, for garnish, optional
Steps to Make It
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Gather the ingredients.
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To a food processor or blender, add 1 medium onion, quartered, 1 thumb-size piece galangal or ginger, 1 to 3 small fresh red chile peppers, to taste, 4 cloves garlic, 1/2 can unsweetened coconut milk, (about 7 ounces), 1/4 cup fish sauce, 2 tablespoons finely chopped fresh lemongrass, 1 heaping tablespoon ground coriander, 1 tablespoon brown sugar, 1 tablespoon ground cumin, 3/4 tablespoon tamarind paste, 2 teaspoons soy sauce, 1 1/2 teaspoons ground cinnamon, 1 teaspoon shrimp paste (or an additional tablespoon fish sauce), 1/2 teaspoon ground turmeric, 1/4 teaspoon freshly grated nutmeg, and 1/4 teaspoon ground cloves. Process until a thick paste forms. Alternatively, if you don't have a food processor, finely chop the vegetables, add the coconut milk and spices, and whisk until combined.
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Place the sauce in a large wok or saucepan over medium-high heat. Add 1 pound boneless, skinless chicken breast or thighs, cut into pieces, and 2 pods star anise, if using. Mix well to combine. Bring to a boil, stirring occasionally. Reduce heat to a simmer. Do not cover, as you want the sauce to reduce and become thicker.
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Reduce the heat to low and let the curry simmer, stirring occasionally, until the chicken is cooked and tender, about 30 minutes. The sauce will mostly reduce and coat the meat, but a little sauce will remain in the pan.
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Bring to the table and serve directly from the wok, if desired. Garnish with a sprinkling of fresh cilantro, if using.
How to Store
- Store any remaining curry in an airtight container. Refrigerate for up to 3 days, or freeze for up to 2 months.
Nutrition Facts (per serving) | |
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350 | Calories |
16g | Fat |
15g | Carbs |
39g | Protein |
Nutrition Facts | |
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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. |