MALAYSIAN SPICY CHICKEN RENDANG

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MALAYSIAN SPICY CHICKEN RENDANG

Ingredients
1. Chicken 1.5 kg
2. Coconut milk 500ml
3. Pounded roasted grated coconut 1 cup
4. Salt as needed
5. Sugar to taste / optional
6. Turmeric leaf 1 chopped
7. Kafir lime leaves shredded 1 cup (for garnishing) / optional

Sambal Paste
1. Shallot 8 
2. Garlic 3 cloves 
3. Lemongrass 5 to 6 stalks sliced
4. Ginger 3/4 inch
5. Galangal 3/4 knob
6.Turmeric 3/4 knob
7. Dry chilies 5 / adjust to your needs
8. Thai chilies 5 / optional
9.Coriander powder 1 1/2 Tbsp.
10. Cumin powder 1 Tbsp
11.Fennel Powder 1 Tbsp
12. Chili Powder 2 Tbsp

Preparations
1. Combine ingredients for spice in a food processor and blend smooth 
2. Combine chicken, spice paste and coconut milk in a pot and simmer for 30 minutes until gravy thickens
3.Reduce the heat and add grated coconut and season it with salt and sugar
4. Finally, add turmeric leaf and stir well before switch off the stove. Garnish with kafir lime leaves (optional)
5. Serve with hot rice or chappati





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