SPICY CHICKEN RENDANG

Ingredients :~

(A)
1 kg chicken ~ cleaned and cut into medium sized pieces
1/2 tbp turmeric powder
salt


(B) To blend together 
6 tbsp dried chilli paste
7 shallots
5 cloves garlic
1 large onion
1 inch ginger
10 bird's eye chillies
5 stalks lemongrass
2 candlenuts (buah keras)
1/2 inch fresh turmeric
2 inches galangal
sufficient water to form a paste


(C)
200ml coconut milk
2 pcs tamarind pulps
2 stalk lemongrass ~ slightly bruised
5 pcs kaffir lime leaves or 2 pcs turmeric leaves ~ thinly sliced
2 tbsp kerisik (toasted and pounded coconut)
salt to taste
cooking oil



Method :~

1. First of all, marinade chicken pieces with turmeric powder and salt for 30 minutes.
2. Meanwhile, blend ingredients (B) until smooth.
3. Heat oil in wok and fry the chicken pieces until 3/4 cooked. Set aside.
4. Use same oil to saute the blended ingredients together with the bruised lemongrass.
5. Stir the gravy and cook covered for 25-30 minutes. Stir occasionally to avoid burnt bottom.
6. Once you see the oil separates from the gravy, add coconut milk, tamarind pulps and salt.
7. Stir and allow to boil a few times. Add fried chicken pieces and kaffir lime leaves.
8. Mix well and cover the lid for another 10 minutes. Stir.
9. Add toasted coconut, mix evenly. Check for salt. Dish out.