Rendang Ayam

Ingredients:

1½ kg / 3 Pounds 4 ½ oz Chicken, cut into 12 pieces
50 ml / 1 ½ fl oz Coconut Milk (Santan Cair)
250 g / 9 oz roasted, pounded desiccated Coconut (Kerisik)
3 Kaffir Lime Leaves (Makrut, Daun Limau Purut)
2 Turmeric Leaves (Daun Kunyit), sliced into thin narrow strips
Salt and sugar to taste

Paste Ingredients: - to be finely grounded

10 Red Chilies, remove seeds
15 dried Chilies(Cili Kering) - softened in hot water, drain
15 Shallots (Red Onion), peeled
3 Garlic cloves peeled
8 Candlenuts (Buah Keras, Kemiri)
8 Lemongrass (Serai), sliced
2 cm / 1 inch Ginger, peeled
3 cm / 1 ½ inch fresh Turmeric (Kunyit), peeled
3 Kaffir Lime Leaves (Makrut, Daun Limau Purut)
10 Bird's Eye Chilies (Cili Padi) – optional

Method:

In a wok, add in Oil and stir-fry Paste. Simmer for 2-3 minutes. Cover wok to avoid splatters.

Add in Chicken, Coconut Milk, and Tumeric Leaves, mix well with Gravy.

Boil for 45 minutes, or till Chicken becomes tender and the Gravy thickens. Wait till Oil surfaces.

Add in the roasted, pounded desiccated Coconut (Kerisik) and Kaffir Lime Leaves. Add salt and sugar to taste.

Simmer till gravy thickens. Dish and garnish with finely sliced Turmeric Leaves.