Chicken Rendang Minang

Ingredients

• 1 whole Chicken
• Cut Into 8 Pieces
• 3 Tablespoons Turmeric Powder
• 1 cup Cooking Oil
• 4 Tablespoons Blended Chillies Or Sambal Olek
• 1 teaspoon Birds Eye Chilies
• Chopped
• 12 cloves Shallots
• Divided
• 5 cloves Garlic
• Divided
• 1 piece (2 Inches Long) Ginger
• Thinly Sliced
• 3 stalks Lemongrass
• Thinly Sliced
• 1 whole Root Of Galangal Or Lengkuas
• Thinly Sliced
• 3 cups
• 6 tablespoons
• 5 pinches Coconut Milk
• 3 Tablespoons Kerisik (Grated
• Roasted And Ground Coconut)
• 2 whole Asam Keping Or Dried Sour Fruit Or 1/2 Tablespoon Tamarind Paste
• 2 whole Turmeric Or Daun Kunyit Leaves (optional)
• 5 whole Kaffir Lime Leaves (optional)
• Salt To Taste
• Cooked Basmati Or Thai Rice
• To Serve

Instructions

1. Clean and wash the chicken.
2. Rub chicken all over with salt and turmeric powder.
3. Deep fry until half-cooked.
4. Blend the sambal oelek, birds eye chilies, half of the shallots, half of the garlic, the ginger, lemongrass, and galangal.
5. Set aside.
6. Thinly slice the remaining shallots and the remaining garlic; set aside.
7. Heat cooking oil in a wok.
8. Sautee the thinly sliced shallots, sliced garlic, and the blended spices until fragrant.
9. Add in the coconut milk, kerisik, asam keping, daun kunyit (turmeric leaves), daun limau purut (kaffir lime leaves) and salt to taste.
10. (Note: you can use the both the kaffir and turmeric leaves, or just either of them.)
11. Add in the chicken, stir well.
12. Reduce the heat and leave the chicken to cook until thickened and dry.
13. Taste for salt.
14. Dish out and serve with boiled basmati or Thai rice.