Make spectacular family meals quickly and easily with our new One Pot Wonders - BIG taste, little effort!
This fragrant Malaysian curry is known as a ‘wet’ rendang, unlike a ‘dry’ rendang where the sauce is reduced until starting to caramelise. You can of course boil the curry before serving to reduce the sauce and make it even more rich and delicious!
Slow cooker friendly (we’ve tested it!)
Roughly 2 hours cooking time, or 4 in a slow cooker, with minimal prep
Veggie option suggested on the recipe card
Click here to read all about our spice travels to research different recipes!
One Pot Rendang: coriander, Kashmiri chilli, cumin, fennel, turmeric, cassia, lemongrass, lime leaf, nutmeg, tamarind (tamarind and cornstarch), star anise, garlic, ginger
May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS
4 chicken legs or 500g diced chicken (thighs are best), or use 2 aubergines cut into large bite-size pieces for a veg version
1 lime to serve (optional)
200ml full fat coconut milk
30g desiccated coconut
1 tbsp sugar
Rice to serve
Product Rating (3):
Super easy to prepare, left cooking for 3 hours. Superb flavour, rich and tasty! Served with fantastic homemade coconut rice. Thank you Spicery for another winner!
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