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Indonesian-Style Chicken Rendang

Indonesian-Style Chicken Rendang

4.5rating out of 5

(12200 reviews from our customers)

Prep Time

20 min



This Indonesian rendang-style curry is full of warming aromatics, combining coconut, cardamom and chipotle for a silky and rich sauce full of delicious punch.

Prep Time

20 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 garlic clove
15g fresh root ginger
large British chicken breast
1 large British chicken breast fillet
80g trimmed fine green beans
130g basmati rice
3 cardamom pods
1 chipotle paste sachet (20g)
1 fish sauce sachet (15ml) †
FLECKED coconut cream 50g
50g solid coconut cream
You Will Need
Pestle & mortar, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 15g fresh root ginger
  • 1 large British chicken breast fillet
  • 80g trimmed fine green beans
  • 130g basmati rice
  • cardamom pods
  • 1 chipotle paste sachet (20g)
  • 1 fish sauce sachet (15ml)<span class="strong">†</span>
  • 50g solid coconut cream
Typical Values per 100g per serving
Energy 835 kJ
200 kcal
2572 kJ
615 kcal
of which saturates
6.7 g
5.4 g
20.6 g
16.6 g
of which sugars
19 g
1.3 g
58.5 g
4.1 g
Fibre 1.9 g 5.9 g
Protein 14.4 g 44.3 g
Salt 0.78 g 2.4 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
15g fresh root ginger
1 large British chicken breast fillet
chicken breast fillet (100%)
80g trimmed fine green beans
trimmed fine green beans
130g basmati rice
basmati rice
cardamom pods
cardamom pod
1 chipotle paste sachet (20g)
smoked red jalapeno chilli puree (22%), water, white wine vinegar, rapeseed oil, smoked white onion puree, tomato paste, sugar, smoked garlic puree, salt, ground smoked paprika, ground coriander, stabiliser: xanthan gum, preservative: potassium sorbate
1 fish sauce sachet (15ml)
anchovy (fish) 75%, salt, sugar
50g solid coconut cream
coconut 100%
  • Allergens highlighted by † (fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Indonesian Chicken Rendang

Cut the green beans in half

2 Indonesian Chicken Rendang

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low and add the halved green beans to the pot

Cook, covered for 10-15 min or until all the water has absorbed and the rice and green beans are cooked

Once cooked, remove from the heat and keep covered until serving - this is your green bean rice

3 Indonesian Chicken Rendang

While the rice and beans are cooking, peel and chop (or grate) the garlic roughly and peel (scrape the skin off with a teaspoon) and chop (or grate) the ginger roughly

Crush the cardamom pods open by squashing them with the side of a knife and discard the outer green pods

Grind the chopped garlic, chopped ginger, cardamom seeds, 1 tsp [2 tsp] black pepper (freshly ground is best!) and a pinch of salt in a pestle & mortar to form a coarse paste - this is your spice paste

4 Indonesian-Style Chicken Rendang

Cut the chicken breast[s] into bite-sized pieces

Add the diced chickenchipotle paste and the spice paste to a bowl and mix thoroughly

Heat a large, wide-based pan (preferably non-stick with a matching lid), with 1 tbsp [2 tbsp] vegetable oil over a high heat

Once hot, add the diced chicken and cook, covered, for 4-5 min or until nicely browned

5 Indonesian-Style Chicken Rendang

While the chicken is cooking, remove the coconut cream from the sachet[s] and chop it roughly

Dissolve the chopped coconut cream in 200ml [400ml] boiled water then add the fish sauce – this is your coconut stock

6 Indonesian-Style Chicken Rendang

Flip the chicken, then add the coconut stock

Cook, uncovered, for a further 6-8 min or until the chicken is cooked through (no pink meat!), the liquid has evaporated, and the sauce is very thick – this is your chicken rendang

7 Indonesian Chicken Rendang

Fluff the green bean rice


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Serve the chicken rendang with the green bean rice


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