Chicken Rendang

Ingredients A (serve 7-8):

10 red jalapeno chilies

12 shallots

7 cloves garlic

6 candlenuts

1 tbs coriander powder

6 dried chilies (soak in water for 10mins)

1/4 tsp cumin powder

1/2 tsp white pepper

2 lemongrass angel sliced (white part only)

2 sliced galangal (0.5cm thick)

Ingredients B:

800g coconut fresh milk (not cream)

1 turmeric leaf (or 1/2 tsp turmeric powder)

4 kariff lime leaves (remove the center stem and tear into pieces)

2 sliced galangal (0.5cm thick)

3 lemongrass (crushed the white part)

2 cardamom

1 star anise

 3 cloves

1 kg chicken

2tbs sugar

2 tsp salt

1 tbs cooking oil

1/2 coconut, grated (toast it on a pan)- optional

 Method:

1. Grind ingredients A till smooth.
2. Heat oil in a wok, add in Ingredient A mixture. Fried till fragrance.
3. Add in half coconut milk, turmeric leaf, kariff lime leaves, lemongrass, galangal, cardamom, star anise, cloves. High heat till oil separated.
4. Pour in the rest of coconut milk, sugar and salt. simmer and cook for 30mins.
5. Add in chicken and cook for another 40mins, low heat.
6. Season with salt and sugar if required.
7. Lastly, add in toasted grated coconut.
8. Served with white rice.

~ modified from Indochinekitchen