Divinely Spiced Indonesian Rendang Chicken Curry (2024)

FAQs

How is rendang different from curry? ›

Not considered a curry in Indonesia but rather thought of more as a stew, the Thai version is also very thick. Rendang is considered a "dry" curry, which means the sauce is reduced to a minimum. Because it is so condensed, the sauce sticks to the meat, making this dish incredibly flavorful.

The country's food is often spicy but the heat is offset with sweetness from the coconuts and often a sour note too. We're attempting this balancing act in today's curry. The sauce bathing the veggies should be hot, sharp and sweet. Top it all off with golden toasted cashews and the herbal note of coriander and enjoy!

Originally from Indonesia though now more well known as a Malaysia curry, the sauce is made with aromatic spices like cinnamon, cardamom and star anise as well as fresh aromatics including lemongrass, garlic, ginger and galangal. Unlike many curries, Beef Rendang is a dry curry which means there is not loads of sauce.

DIFFERENCES BETWEEN KARI AND RENDANG

Don't be mistaken kari with the famous Indonesian Rendang Padang. Rendang is thick and not soupy like kari. Rendang also made with much more complex ingredients compared to kari.

Rendang is a dry, spicy but not hot curry that is a traditional Indonesian beef curry. Alternatively you can buy the prepackaged spice concoctions to prepare this dish, but I promise that the extra love that goes in is worth it, regardless of whether you grow sentimental through how delicious it tastes.

Rendang is a popular dish made with meat stewed in coconut milk and spices. Believed to originate in West Sumatra, Indonesia, by the Minangkabau people, the dish is commonly found in Indonesia, Malaysia and Singapore.

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So are they the same dish? No, they are not. Rendang curry contains beef, while massaman curry uses chicken. Massaman curry is easy to find anywhere in Thailand's traditional markets.

Rendang is made with beef that is slow-cooked in a spice paste and coconut milk for at least 3 hours which creates a flavorful taste. This dish is very famous in every part of the country even in outside of the country.

Rendang, a spicy Malaysian meat dish, is slowly stewed for hours in coconut milk and aromatic spices that has been carried on and perfected over hundreds of years. Rendang or more specifically Rendang Daging is the most famous beef recipe in Malaysia, Indonesia, and Singapore.

What does rendang taste like? ›

Hours of bubbling turns the protein soft and spoon-tender, taking on all the intense tropical aromatics of the coconut, chiles, and spice. And along the way, the coconut milk deepens into a nutty, buttery sweetness. Rendang slows the world down.

Comment: Although this dish is a good source of fibre and protein, it is very high in fat, saturated fat, cholesterol and sodium. Eating this dish provides 50% or more of the daily total fat, saturated fat, cholesterol and sodium allowance for an adult!

Rendang originates from Indonesia, and is now a popular dish all over the world, due to it's amazing and complex flavours. There are many different recipes out there, but most (including me!) agree that it's a slow-cooked dry curry, made with coconut milk, spices and sugar.

The similarity of the words debal and devil, probably paired with spiciness of the dish, lead to it being adopted into the English language as "Devil curry". The term "deviled", in reference to food is often used with spicy or zesty food, including foods prepared with mustard as an ingredient.

The long cooking process of rendang has its own philosophy about patience, wisdom, and sincerity. Proper choice of beef, spice mix, control of heat, cooking duration, and stirring technique affect the taste of rendang. Traditionally, rendang is served during special occasions and to special people.

Rendang, an Indonesian flavour-bomb that explodes in your mouth. Rendang is a spicy meat dish that has its origins in the Sumatra region in Indonesia. The incredible aroma of the fried curry leaves and the coconut shards add the perfect flavour and texture to the dish.

Rendang curry contains beef, while massaman curry uses chicken. Massaman curry is easy to find anywhere in Thailand's traditional markets. The vendors scoop the curry from large cast iron pots and serve it to customers in plastic bags.

If you tasted Thai / Malaysian / Indonesian food, the taste of Rendang is very similar to Red Curry. The Rendang gravy is thicker. The flavours are quite complex, as in all SE Asian gravy dishes. It is spicy, with recognizable flavours of lemon grass, galangal, turmeric, fish paste, palm jaggery etc.