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Thai-Indonesian Rendang Curry

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“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!”

Ingredients Nutrition


  1. In a food processor combine all ingredients except Chicken and Whole Star Anise. Blend until smooth, taste and adjust as needed: for more salt add Fish Sauce; if it's too sour, add more Agave nectar.
  2. In a large saucepan lay the chicken pieces in one layer and pour the sauce over them. Turn chicken pieces to coat well. Add the whole star anise.
  3. Cook uncovered until chicken is done, this time will vary depending on if the chicken has bones in or not. For bone-in chicken, simmer until the sauce reduces by half. For boneless, remove chicken then reduce the sauce by half, returning chicken to pan to reheat when you are ready to serve.
  4. Serve atop fragrant rice and garnish (optional) Enjoy!

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