Thai-Indonesian Rendang Curry
40 mins (prep 20, cooking 20)
21 ingredients
4 servings
Taken from and tweaked to make it perfect and healthier. This is a "dry" curry so the sauce will stick to your chicken and infuse it full of flavor. I use boneless and skinless chicken tenderloins but alternatively, you can cut up 1 whole chicken into medium-sized pieces. ENJOY!

Categories:  <-60-mins , indonesian , chicken-breast , poultry , free-of... , thai , curries , time-to-make , asian , chicken , lunch~snacks , main-dish , gluten-free , whole-chicken , meat ,
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Serving Size (88.41 g)
Servings 4
Amount per Serving
Calories 149.59 Calories from Fat 109.53
% Daily Value *
Total Fat 12.17g 74.88%
Saturated Fat 10.64g 212.89%
Trans Fat 0.0g %
Cholesterol 0.15mg 0.2%
Sodium 968.53mg 161.42%
Total Carbohydrate 9.53g 12.71%
Dietary Fiber 2.05 g 32.85%
Sugars 5.01 g %
Protein 2.66g 21.25%
Vitamin A 106.74IU% Vitamin C 4.17mg%
Calcium 44.79mg% Iron 1.34mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chicken tenderloins, ground cloves, ground coriander, ground cumin, fresh, finely chopped, whole star anise, fresh cilantro, dry shredded coconut