A Cracking Good Rendang

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!

Submitted by Kirsty Crack

A Cracking Good Rendang

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!
5 from 1 vote
Prep Time 5 hrs
Cook Time 6 hrs
Total Time 11 hrs

Ingredients
 

  • 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

Instructions
 

  • Flour meat, place in slow cooker.
  • Place all remaining ingredients in slow cooker. Mix with spoon.
  • Cook on low 6 hours or until meat is tender.
  • Serve with rice and or naan bread.
Tried this recipe?Let us know how it was!

10 thoughts on “A Cracking Good Rendang”

  1. 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.

  2. I love the simplicity of making this recipe from scratch. The flavours are great. I use extra tomato paste instead of chutney. I’ve made this recipe a number of times. I’ve even put it on & cooked on high for 4 hours. Turns out great every time I make this

  3. This was amazing. I used chicken and can’t wait to do beef. I didn’t have chutney so used extra tomato paste. 5⭐️
    Only problem, there were no leftovers

  4. Will make this again. Both Miss 10 and Miss 7 ate it (Miss 7 is very honest and quite fussy). I added a small quantity of chopped carrot and celery, next time I will add more of both of these vegetables as I found that there was lots of sauce. I also adjusted the recipe slightly as I was missing a couple of the spices so Googled alternatives and used those. I also used double the tomato paste but didn’t use the chutney because I had a sachet of tomato paste and didn’t want to waste half of it. Served it with rice and broccoli. Yum!

  5. Had this for dinner tonight, was absolutely delicious even my fussy grandson cleaned his plate. Will definitely make it again

  6. Made this last night it was delicious clean plates all round. Even my fussy grandson cleaned his plate. I added some carrot sticks and served with rice

  7. I made this on Sunday with beef and it was delicious. Mine didn’t look as fancy as this photo 😂 but it sure had the flavours.
    Want to try chicken next time 😉 just to compare the different meats.

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