Pandang Chicken

Although, like Beef Rendang, this thick curry dish originated in Western Java, it's now one of those dishes you'll find in just about any Indonesian restaurant. This style is very similar to thick Thai curries, but the tomato base as well as turmeric mark out more western and South Asian influences than you see in Thai cuisine.

Pandang Chicken
Pandang Chicken


Servings: 8

2 lbs cut in 1-inch cubes Chicken breast meat
1/2 cup Lime juice
1 cup Tomatoes
1 cup Water
3 pepper seeded and sliced in strips Red hot chilis (Thai)
2 tsp grated Ginger
2 cloves crushed Garlic
1 tsp Turmeric, ground
1 stalk Lemon grass
1 cup Coconut cream


  1. Combine the chicken and lime juice. Set aside and allow to marinate for about 1 hour.
  2. Chop the tomatoes, combine with the water and blend in a food processor until smooth. Strain into a pan.
  3. Add the spices and chicken, including the lime juice, to the pot and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.
  4. Stir in the coconut cream and simmer, uncovered, for another 10 minutes.
  5. Remove the lemongrass stalk before serving. Serve with rice.

Nutrition Facts

Servings Per Recipe 8

Amount Per Serving
Calories 533 Calories from Fat 178
Total Fat 20g 30%
Saturated 11g 56%
Cholesterol 248mg 83%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 5%
Sugars 1g  
Protein 78g