Chicken Rendang

I have earlier posted a recipe on Beef Rendang. This recipe on Chicken Rendang is pretty similar, just that it takes half the time to cook.

Ingredients:

- 2kg of chicken meat (drumsticks or thighs)
- 1 thumb-size of ginger, sliced
- 1 thumb-size of galangal, sliced
- 15 dried chilies, rehydrated 
- 9 shallots
- 1 bulb of garlic
- 5 stalks of lemon grass
- 1 tablespoon of coriander powder 

- 1 teaspoon of cumin powder 
- 3 tablespoons of grated coconut
- salt
- sugar
- 1 small packet of coconut milk

- 20 lime leaves 

Procedures:

1) Blend ginger, galangal, chilis, garlic, shallots, 2 stalks lemon grass into a paste. Add cumin and coriander powder. 

2) Toast grated coconut until slightly brown. Pound it into a paste using pestle and mortar. 

3) Add half a packet of coconut milk and water to fill up half the pot. Bring it to boil and keep stirring it. Add the blended spice paste and continue to mix well.

4) Add chicken, the rest of the lemon grass, lime leaves, the rest of the coconut milk and grated coconut to the pot. Let the chicken simmer until tender. 

5) Remove the leaves. Reduce the sauce to the desired consistency. Add salt and sugar to taste.