Photo of Indonesian rendang chicken curry by WW

Indonesian rendang chicken curry

3 - 5
PersonalPoints™ per serving
Total Time
45 min
15 min
30 min
Rendang was traditionally served just for ceremonies – but with its elegant spicing it’s great for any occasion and makes a deliciously satisfying supper


Olive Oil

2 teaspoons

Chicken breast, skinless, raw

500 g, cut into 3cm pieces

Malay Taste Rendang Curry Paste

100 g

Chicken stock cube(s)

½ cube(s), 160ml stock

Butternut Squash

400 g, cut into 2cm pieces

Reduced Fat Coconut Milk, Canned (7.7% Fat)

80 ml

Lime Juice, Fresh

1 tablespoon(s)

Kikkoman Tamari Gluten Free Soy Sauce

10 ml

Green Beans

150 g, chopped

Coriander, fresh

15 g


1 medium, wedges to serve


  1. Heat the oil in a large pan over a medium-high heat. Cook chicken for 5 minutes until browned and cooked through. Set aside.
  2. Add the curry paste to the pan and cook, stirring, for 1 minute. Add the stock, coconut milk, squash, lime juice and tamari and bring to the boil. Reduce heat and simmer for 5 minutes.
  3. Add the chicken and simmer, covered, for 10 minutes. Add the beans and simmer, uncovered, for 5 minutes until chicken and veggies are cooked. Stir in the coriander, divide between 4 bowls and serve with lime wedges.


Serve with 1⁄2 x pouch of microwaveable brown rice per person