Photo of Indonesian rendang chicken curry by WW

Indonesian rendang chicken curry

Points® value
Total Time
40 min
20 min
20 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 teaspoon(s)

Chicken breast, skinless, raw

500 g, cut into 3cm pieces

Chicken stock cube(s)

½ cube(s), 160ml stock

Butternut Squash

400 g, cut into 2cm pieces

Reduced fat coconut milk, tinned (7.7% Fat)

80 ml

Lime Juice, Fresh

1 tablespoon(s)

Tamari soya sauce

10 ml

Green Beans

150 g, chopped


1 teaspoon(s)

Coriander, fresh

15 g


1 medium, wedges to serve


1 medium, chopped


3 clove(s)

Lemongrass paste

1 teaspoon(s)

Asda Tamarind Paste

10 g, 2 teaspoons

Root Ginger

2 teaspoon(s), grated

Ground coriander

1 teaspoon(s), level

Ground Cumin

1 teaspoon(s), level

Chilli, green or red

2 individual, deseeded and chopped


1 teaspoon(s)


  1. To make the Rendang paste, blend onion, garlic, lemongrass paste, tamarind paste, ginger, spices and chilli together until a smooth paste forms. The set aside.
  2. Heat the oil in a large pan over a medium-high heat. Cook chicken for 5 minutes until browned and cooked through. Set aside.
  3. 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.
  4. 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, just remember to adjust the Points.