A Cracking Good Rendang

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May 6, 2021

A Cracking Good Rendang 5 0 5 2

This is seriously our favourite curry in the slow cooker!! It has so much flavour! The spices dont cook out and go bland like I’ve had in the past! Don’t be scared of the list of ingredients, they are mostly pantry staples and it’s so worth it!

  • Prep: 5 hrs
  • Cook: 6 hrs
  • 5 hrs

    6 hrs

    11 hrs

  • Yields: Serves 4-6


1 - 1.2kg whole chicken thighs or stewing beef cubed

2 Tbs plain flour

4 large garlic cloves finely chopped up

Zest of 1 lemon

2 tsp ground coriander

2 tsp ground cumin

1/2 tsp cardamom

1/2 tsp fennel seeds

1/4 tsp ground cloves

1 Tbs Worcestershire sauce

1 rounded Tbs tomato paste

1 Tbs tomato chutney

2 tsp beef stock powder

1/2 tsp salt

1 Tbs golden syrup

270ml can of good quality coconut milk

Chilli optional

Cornflour optional to thicken at the end


1Flour meat, place in slow cooker.

2Place all remaining ingredients in slow cooker. Mix with spoon.

3Cook on low 6 hours or until meat is tender.

4Serve with rice and or naan bread.

Submitted by Kirsty Crack


2 Reviews


September 21, 2021

This is so delicious. If I want to make a double batch do you just double all ingredients? Making this for a famy dinner.


June 17, 2021

This has incredible flavours. I diced & floured my meat & in a separate container mixed the remaining ingredients together the night before to save time in the morning. (I did not add in cardamom or tomato chutney, I didn’t have them in my pantry). It was ready in 5hrs in my 5.5L cooker This will make a great dump bag recipe (I’ll double the recipe & use a full can of milk). I served with broccoli, rice cooked in the remaining coconut milk and a dollop of Greek yoghurt.

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