Rendang Chicken

Rendang Chicken

Serves 4
Ingredients

• 5 drumsticks (season with salt)
• 2 large red chillies (roughly sliced) & 60g boiled dried chillies. Pound or blend both chillies into paste
• 2 cloves garlic
• 12 cloves shallots
• 2 inches galangal
• 2 inches turmeric root
• 2 lemongrass stalks (white part only)
• 100g fresh grated or desiccated coconut (ready pack from Indian grocer). Lightly toast in a pan.
• 4 tablespoon oil
• 2 inches galangal, 3 lemongrass stalks (for frying)
• 50 ml water
• 450 coconut milk
• 8 finely sliced kaffir (lime) leaves or turmeric leaves

Method

1. Blend or pound the garlic, shallots, galangal, turmeric root and lemongrass stalks. Set aside.
2. In a pot or pan, fry 2 inches galangal, 3 lemongrass stalks and blended chilli paste. Add the blended ingredients from step 1.
3. Add drumsticks, water and coconut milk.
4. Cover pot or pan and simmer for 15 minutes.
5. Remove cover and add toasted grated / desiccated coconut.
6. Add salt to taste, a pinch of sugar, kaffir leaves or turmeric leaves.
7. Simmer for 30 minutes or more until sauce thickens. Serve hot with roti prata or rice.

Selamat makan!