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8 pax   45 minutes

Good to Know

Yogurt makes a great alternative for coconut milk as it contains fewer calories and fat. It's also a good source of calcium.


3 red onions, blended
4 cloves garlic, blended
3 cm ginger, blended
¼ cup chilli paste
3 red chillies, blended
2 stalks lemongrass, blended
¼ cup water
4 shallots, finely grinded
3 cloves, garlic, finely grind
2 stalks lemongrass, finely chopped
3 turmeric leaves, slivered
500 g chicken breast, boneless and skinless, diced
2 cubes MAGGI® Chicken Stock Cube
200 ml water
135 g NESTLÉ Greek Yogurt Natural


1. Firstly, add the lemongrass, red chillies, garlic, ginger, onions and chilli paste into the blender. Pour in ¼ cup of water and blend the ingredients until they form a fine paste.

2. Next, pour in some oil in a wok and wait for it to heat. When the oil is hot, pour the blended ingredients into the wok along with the stalks of lemongrass, garlic, shallots and turmeric leaves. Stir well.

3. Then, scoop in the NESTLÉ Greek Yogurt Natural, add in 2 cubes of MAGGI® Chicken Stock Cube, the chicken meat and 200 ml of water and stir the ingredients together. Switch to medium heat and allow it to boil for 10 minutes.

4. When the Rendang starts bubbling away, reduce the heat and allow it to simmer for 20 minutes. Stir constantly until very fragrant and most of the moisture has evaporated.

5. Serve hot with Lemang or white rice and get the family to guess what the secret ingredient is.

Nutritional Info

Energy 677Kcal

Protein 98g

Fat 25g

Carbs 15g

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