CHICKEN RENDANG

mostly this chicken rendang is cooked with old chickens.
Normal chickens cook very fast and the meat will fall off the bones. Thats why we cook the paste first and add in the chicken later. Kugan98


CHICKEN RENDANG

Ingredients:

1 chicken about 1.5 kg cut into 8 pieces
2 cups of thick coconut milk
2 pcs of asam keeping (dried tamarind)
2 tbs of kerisek (dry fried coconut till it turns brown, then grind it fine)
Little brown sugar (optional)
1 tumeric leaf sliced very fine
1 kaffir lime leave sliced fine
Salt to taste
1 tbs oil

A
Blend together Into A Paste:
10 shallots
5 garlic pips
1.5 inch ginger
2 inch galangal
5 thick part of the lemon grass
2 buah keras (candle nut) or use cashew nuts
15 dried chillies
5 birds eye chillie
1 small piece of fresh tumeric

B
Dry Roast And Grind Fine:

½ tsp aniseeds
½ tsp cumin seeds
1 tsp coriander seeds

Method:
Heat oil in the wok, add in the blended ingredients.
Add also the roasted ground ingredients.
Stir fry for 5 minutes until oil seperates

Add in the chicken and stir fry for 5 minutes.
Add in the coconut milk, brown sugar, salt and the tamarind pieces.
Mix well and allow to sim until the gravy turns thick.
Keep stirring slowly to prevent sticking.

Add the kerisik, lime leaves and turmeric leaves.
Mix well and cook until the meat is tender, gravy is thick,
almost dry and oil rises to the top.
Remove and serve with rice or bread.

NOTE: if you wish, you can fry the chicken pieces first
before adding to the paste.