Spicy Chicken Rendang
1 kg chicken ~ cleaned and cut into medium sized pieces
1/2 tbsp turmeric powder
(B) To blend together
6 tbsp dried chilli paste
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
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
First of all, marinade chicken pieces with turmeric powder and salt for 30 minutes.
Meanwhile, blend ingredients (B) until smooth.
Heat oil in wok and fry the chicken pieces until 3/4 cooked. Set aside.
Use same oil to sauté the blended ingredients together with the bruised lemongrass.
Stir the gravy and cook covered for 25-30 minutes. Stir occasionally to avoid burnt bottom.
Once you see the oil separates from the gravy, add coconut milk, tamarind pulps and salt.
Stir and allow to boil a few times. Add fried chicken pieces and kaffir lime leaves.