Chicken Rendang

Ingredients:
4 chicken drumsticks & thighs
4 kaffir lime leaves
1 cup toasted grated coconut ~ pounded (kerisik)
1 cup thick coconut
60g gula melaka ~ coarsely chopped
1/2 cup cooking oil
Salt to taste

Spices
5 red chilies
10 dried redchilies ~ soaked in hot water until soft
5 candlenuts (buah keras)
15 shallots
5 cloves garlic
1" ginger
1" tumeric
1" galangal
4 stalk lemongrass

Directions:

1. Blend all the spices ingredient into a coarse paste.
2. Add cooking oil to a heated wok over medium low heat & saute the blended spice ingredients until fragrant and when the spices darkens considerably, starts to glisten as the oil begins to separate from the paste.
3. Add chicken chunks & saute with the spices until the skin begins to brown slightly & well coated.
4. Add thick coconut milk, crushed kaffir lime leaves & gula melaka.  Bring the ingredients to a boil & lower heat & simmer uncovered for 30 mins.  Gently stir the chicken periodically to make sure that everything is cooked evenly & does not stick to the bottom of the wok.
5. Add pounded roasted coconut (kerisik) & stir well to incorporate into rendang gravy.  Taste & adjust with salt accordingly.
6. Continue to heat for another 10-20 mins until the chicken is nicely tender & the gravy is thicken & reduced.