Fragrant Double Chicken Rendang & Jasmine Rice
with Veggies & Spicy Pickles
Calories
:
999 kcalProtein
:
71.6g proteinPreparation Time
:
25 minutesDifficulty
:
EasyAllergens:
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Get a taste of Jakarta with this aromatic Indonesian chicken rendang, simmered in a rich coconut sauce until tender. It’s served with fluffy rice and punchy pickled cucumbers for a refreshing, zesty crunch.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1
Cucumber
1
Long Chilli
1
Carrot
1
Brown Onion
1
Lime
660 g
Chicken Thigh
1 sachet
Tamarind Seasoning
1
Rendang Paste
(Contains: Milk)
1 packet
Coconut Milk
Not included in your delivery
1 drizzle
olive oil
1 cup
water
¼ cup
vinegar (white wine or rice wine)
Utensils
•Large Non-Stick Pan
•Lid
•Medium Pan
Cooking Steps
1
- Add the water to a medium saucepan and bring to the boil.
- Add jasmine rice, stir, cover with a lid and reduce heat to low.
- Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek
2
- Meanwhile, thinly slice cucumber into rounds. Thinly slice long chilli (if using).
- In a medium bowl, combine the vinegar and a good pinch of sugar and salt.
- Add cucumber and chill to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
3
- Thinly slice carrot into half-moons. Slice brown onion into thin wedges. Slice lime into wedges.
- Cut chicken thigh into 2cm chunks.
- In a large bowl, combine chicken, tamarind seasoning and a drizzle of olive oil.
4
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook carrot and onion until just browned, 3-4 minutes. Transfer to a bowl.
- Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and chicken is just through, 5-6 minutes. Cook in batches if your pan is getting crowded.
TIP: Chicken is cooked through when it is no longer pink in the middle
5
- Add rendang paste and cook until fragrant, 1 minute.
- Reduce heat to medium-low, then add coconut milk, cooked veggies and a splash of water, simmering until curry is browned and thickened, 4-5 minutes.
- Remove pan from heat and stir through a squeeze of lime juice. Season to taste.
6
- Drain spicy pickles.
- Divide rice and chicken rendang between bowls.
- Serve with spicy pickled cucumbers. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The rendang paste delivers a fragrant, authentic flavour profile with a good level of heat, and the chicken thigh absorbs the sauce beautifully. The spicy pickled cucumber adds a refreshing contrast that several customers particularly enjoyed.
- Ease of prep: Most found this a straightforward cook, with simple steps and an easy-to-follow process.
- Suggestions: Replace the added water with extra coconut milk to keep the sauce rich and intense, as some found water thinned the flavour noticeably. If the sauce reduces too quickly, simmering a little longer helps concentrate it again.
- Portions: Households with bigger appetites, such as those with teenage boys, may find the serving size on the smaller side.
- Leftovers: Some customers noted there was enough to enjoy as leftovers the next day.
