CHICKEN RENDANG

Ingredients:

• 2 kg chicken, cut into medium pieces
• 1 Litre thick coconut milk (from 2 coconuts)
• 1 Cup grated coconut (use the white part only), dry fried for kerisik
• 1 Turmeric leaf, finely sliced
• 1 Turmeric
• 4 Candlenuts
• 3-4 Kaffir lime leaves, finely sliced
• 10 Dried chillies, soaked
• 3 Fresh red chilli, seeded
• 8 Shallots
• 4 Cloves garlic
• 3 Stalks lemon grass, end crushed
• 4-5 cm Piece ginger
• 3 cm Piece galangale
• 2cm Piece fresh turmeric
• 1½ – 2 Teaspoons salt or to taste
• 1 Teaspoon dark brown sugar
• 3 Tablespoon of oil

Method:

1. Chopped all the dried ingredients finely and blend it into a chilli paste – dried chillies, red chillies, shallots, garlic, lemon grass, ginger, candlenuts & fresh turmeric.

2. Heat the pan up with oil, fry the chilli paste till golden brown.

3. Once is fragrant, add the chicken.

4. Add coconut milk, tumeric leaves and kaffir lime leaves. Add salt & sugar to taste.

5. Add salt and sugar to taste and another ½ cup of coconut milk to thicken .

6. Return to boil, lower heat and allow chicken to simmer uncovered until very tender, about 1 hour. When the chicken will begin to flake apart when stirred and much of the liquid will be evaporated.