Chicken Rendang Skewers

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Prep time: 20 minutes
Cooking time: 15 minutes
Serves: 4


500g chicken breast
12 wooden skewers
200ml vegetable oil
2 red capsicums
1 red chili
50g ginger
50g galangal
1 lemongrass stick
2 Spanish onions
4 garlic cloves
1 lime
400ml coconut milk
80g coconut
1 tsp cumin
½ tsp turmeric
1 tsp ground cinnamon
1  cucumber
200g cherry tomatoes

  1. Cut chicken into strips. Add spices and a drizzle with oil, mix well and place in the fridge.
  2. Meanwhile, add ginger, galangal, lemongrass stick, diced capsicum, garlic, chilli and one Spanish onion to a blender. Blend all together till smooth.
  3. Heat oil in saucepan on medium heat. Add the blended mixture as well as cumin, turmeric and cinnamon. Cook for 10 minutes, stirring regularly.
  4. Meanwhile, toast the coconut in a hot pan or oven, until dark brown in colour. Add the toasted coconut to the spiced mixture, add coconut milk and cook for 5 minutes. Add lime rind. Season with salt and pepper. Set aside.
  5. Place chicken evenly on skewers. Grill for 2 minutes each side. Once cooked, remove from the grill and rest for 5 minutes.
  6. Combine halved cherry tomatoes, sliced cucumbers and remaining Spanish onion. Squeeze lime over salad.
  7. Serve chicken skewers topped with rendang sauce and fresh salad.
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