4-6 servings
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Have this hearty curry dish with some rice for a satisfying weeknight dinner or serve it with baguettes for your next party.


  • 1 whole chicken (about 1.2 kg), cut into bite-size pieces
  • 300 g fried potato wedges
  • 600 ml hot water
  • 400 g thick coconut milk


  • 100 g Dancing Chef Padang Rendang Paste
  • 100 g Dancing Chef Indonesian Curry Paste
  • 2 tbsps cooking oil
  • 4 stalks lemongrass, cut into segments and smashed
  • 2 red (Bombay) onions, coarsely chopped
  • 10 fresh red chillies, minced
  • 2 Indonesian bay (salam) leaves

Marinate chicken pieces with Dancing Chef Indonesian Curry Paste for 20 mins. Set aside.


Heat oil in wok and fry half the lemongrass pieces and chopped onions until fragrant. Add minced chillies and bay leaves. Fry for 1 min.


Add Dancing Chef Padang Rendang Paste and marinated chicken to the wok. Toss and mix briefly over high heat.


Add hot water and bring to a boil. Stir in fried potato wedges and remaining lemongrass pieces. Add more hot water, if needed. Bring to a gentle simmer until chicken is cooked, which may take about 15 mins.


Add coconut milk and heat through. Simmer for a further 10 mins and serve with rice.

DOMESTIC DIVA TIPS: Many of us have fond memories of rendang whipped up by our mums and grandmothers. The dry simmered curry, with rich flavours of herbs, spices and coconut milk, is a standout dish in West Sumatran cuisine.

Though rendang can be time-consuming to make from scratch, it can also be whipped up easily at home, with the help of Dancing Chef Padang Rendang Paste. Packed with the wonderful flavour of the spicy dish we know and love, it’s a quick way to satisfy your rendang craving. Simply chop a few fresh ingredients to add to the paste, and cook with the meat of your choice for a complete meal.

Like other Dancing Chef cooking pastes, it does not contain any artificial colouring, preservatives or MSG, making it a healthier choice for family meals.

CHEF’S TIPS: To get crispy potato wedges, par-boil them first for about 5 to 10 mins before frying. This cooks the potatoes thoroughly, leaving them fluffy on the inside. For a dairy-free, healthier curry, use cashew or almond paste instead of coconut milk. Soak your cashews or skinned almonds in hot water for an hour, then pop them in the blender with some water. The paste will give your curry a creamy texture, with less fat.

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