Chicken Rendang

Ingredients:

1kg chicken mix

500ml coconut milk

4 tbsp chili paste

2 pcs garcinias (Assam gelugor)

4 kaffir leaves

4 tbsp kerisik (grated/toasted coconut then ground to a paste)

2 turmeric leaves ~ sliced thinly

Sugar/Salt ~ to taste

1 cup cooking oil

Paste

8 shallots

1 large onion

6 garlic

3 lemongrass

3" ginger

3" galangal

3 pcs turmeric

4 red chili

2 red bird eyes chili

4 candlenuts

1 large onion

Directions/Instructions:

1. In a wok, heat the oil over medium-high and add the paste.  Saute the paste until the mixture turns a dark texture.
2. Add chili paste and tear the kaffir leaves so that the scent is easily absorbed into the sauce.  Continue to stir the mixture until the oil is separated.
3. Next, add the chicken and keep on cooking.  Stir until the chicken shrink and the juice come out from the chicken.  The juice from the chicken will enhance the taste of the gravy.
4. Then add the coconut milk, a couple of garcinias (Assam gelugor), and Kerisik (grated toasted coconut).
5. Continue to cook until the gravy is thickened, and the chicken is adequately cooked.  Add sugar and salt to taste.  Thereafter sprinkle chopped turmeric leaves and let it cook for another 5 mins.
6. Remove from heat and serve immediately with steamed rice or lemang.