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Rendang curry

Serves   4
Prep time: 10 mins
Cooking time: 40 mins

A baked version of this popular curry. With a creamy taste and plenty of flavour it will suit all the family.





  • 600g chicken breasts
  • 2 onions, sliced
  • 2-3 tbs Greggs red curry paste
  • 1 lime or lemon, zest and juice
  • 2 tbs Kaffir lime leaves, finely sliced
  • 250ml Campbells Chicken Stock
  • 1 tin Trident Coconut milk
  • 1 tin Delmaine Lentils, drained and rinsed
  • 400g Sunrice Rice
  • 1 bunch Pams Fresh Express Spinach, finely sliced
  • oil, salt and pepper


  1. Heat oven to 180ºC.
  2. Remove the chicken skin.
  3. Heat a pan on medium heat with a little oil and brown the outside of the chicken  then  place in a baking dish. (preferably one with a lid).
  4. Return the pan to the heat and cook the onion till soft. Then add the curry paste, lime leaves, zest and lime juice, ½ the stock  and coconut milk.
  5. Pour over the chicken, add the lentils  and bake  covered for 35-40 minutes  or until the chicken is cooked.  If your dish doesn’t have a lid, cover with some tin foil.
  6. Cook the rice as per instructions. When it is ready, mix the sliced spinach into  the rice, then drain if necessary. Cover to keep hot.
  7. Remove the chicken from the oven and the sauce. If the sauce has thickened too much, add the remaining stock and return to the oven for 5 minutes more to heat through.
  8. Slice the chicken into 4 portions.
  9. Serve the chicken and sauce with the rice.

To use up the kaffir lime leaves put 500ml of  water and  500g sugar in a pot with the kaffir lime leaves  on a medium heat.  Stir until all the sugar has dissolved. Remove from the heat and blend till the lime leaves are small flecks. Use as a drink concentrate or a sauce for ice cream.