The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken Rendeng Curry
Indonesian chicken coconut curry with sweetcorn and spinach
Prep in 10
High protein
New
5 plants
Serving size
Ingredients
- 200ml coconut milk (Coconut, Water)
- 1 unwaxed lime
- 80g brown rice (brown rice (100%))
- 1 onion
- 80g baby corn
- 40g baby spinach
- 1 handful of fresh coriander
- 1 tbsp Madras spice paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin,Mustard, Black Pepper), Sunflower Oil, Paprika, Garlic, Ginger, Salt, Tamarind Concentrate, Cornflour, Crushed Red Chillies, Ground Cardamon, Cayenne Pepper, Acetic Acid)
- 2 British Free Range chicken breasts
- 2 garlic clove
Nutritional Information
Calories: 589
Protein: 49g
Carbs: 43g
Fat: 25g
Chicken Rendeng Curry
Indonesian chicken coconut curry with sweetcorn and spinach
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Cooking Instructions
- Heat a medium saucepan filled with salted boiling water on high heat. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Meanwhile, finely slice the red onion. Finely chop or crush the garlic. Finely chop the coriander. Zest and quarter the lime. On a separate board, cut each chicken breast into 5 large cubes.
- Heat a large frying pan with 1 tsp oil on a medium-high heat. Cook the onion and chicken for 5-6 mins, until the onion is soft and the chicken is golden all over. Stir the garlic, baby sweetcorn and madras paste into the pan and continue to cook for one minute.
- Add the coconut milk to the pan, bring to the boil and cook for 8-10 mins, until the sauce is thick and glossy and the chicken is cooked. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Once cooked, stir the spinach into the curry to wilt, then remove from the heat. Add half the coriander, the juice from half the lime and season to taste with sea salt and black pepper. Stir the lime zest into the rice and season with a small pinch of salt.
- Serve the curry in bowls with the rice on the side. Garnish with the remaining coriander and a wedge of lime.
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