Chicken Rendang

mattrussell chicken rendang 018 low res
Serves 4


450g boneless, skinless chicken thighs, preferably higher-welfare

olive oil

2 onions

2 large thumb-sized pieces of fresh ginger

4 cloves of garlic

a bunch of fresh coriander

1-2 fresh red chillies

1 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1 x 400g tin of light coconut milk

sea salt and freshly ground black pepper

480g basmati rice or 4 chapatis, to serve

2 limes, to serve

Rendang is a wonderfully perfumed, thick, spiced stew from Indonesia and is often touted as one of the tastiest foods in the world. Give it a go!

Jamie's Top Tips

  • If you want to bulk this out to serve more people, try adding a handful each of green beans and snowpeas.

Download recipe

Equipment list

2 knives

2 chopping boards

Large non-stick frying pan

Wooden spoon

Medium bowl

Food processor

Measuring spoons

Tin opener

Medium saucepan

Medium non-stick frying pan or microwave

Microplane grater



Slice the chicken thighs into rough 3cm chunks, then add to a large frying pan over a medium heat with a lug of olive oil. Fry for around 5 minutes, or until golden all over, turning regularly. Tip into a bowl and set aside.


Peel the onions, ginger and garlic and put into a food processor with the coriander stalks, chillies, turmeric, cinnamon and a splash of water, then blitz into a paste.


Return the frying pan to a medium heat, then scrape in the paste and fry for around 15 minutes, or until lightly golden, stirring occasionally.


Add the chicken, coconut milk and a pinch of salt and pepper. Bring to the boil, then turn the heat down to a simmer for a further 30 minutes, or until thickened and reduced, stirring occasionally.


Meanwhile, cook the rice according to the packet instructions or see my light and fluffy rice recipe. Otherwise, simply heat the chapatis through in a dry pan, or warm in the microwave (you want them to be flexible).


Finely grate the zest from 1 lime into the curry and squeeze in the juice, then cut the remaining lime into wedges.


Season the rendang to perfection, then serve with the rice and a sprinkling of coriander leaves, with the lime wedges, yoghurt and chapatis on the side. Absolute heaven.
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