Ayam rendang-chicken in spicy gravy

Ingredients

Spicy Paste:

• 12 dried chillie pepper -soaked seeds discarded
• 1 cup shallots
• 2 tablespoons ginger garlic paste
• 2 tablespoons grated coconut roasted
• 1 whole chicken cut
• 1 tablespoons curry powder mixed with 1 teaspoon warm water to form a thick paste
• 1 cocount grated and mixed with 2 cups water
• 1 cup chopped onions
• 2 tomatoes chopped
• chopped coriander leaves
• salt to taste.

Whole spices:

• 1 cinnamon stick
• 3 cardamon pods
• 3 whole cloves
• 3 star anise
• 2 bay leaves
• 2 lime leaves
• 1 stem lemongrass crushed
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds

Preparation

• Spicy Paste:
  Grind the ingredient into a very smooth past an set aside.
• Heat a heavy bottomed wok with 3 tablespoons oil and splutter the whole spices till fragrant followed by the chopped onions.
• As the onions turns to brown add the chopped tomatoes and saute until they soften.
• Add the grind paste. Fry until the oil starts to separate. Finally add the chopped chicken and curry paste.
• Cover and cook till the chicken becomes tender. Meanwhile squeezes out the milk from the coconut mixture and add to the chicken.
• Once the gravy thickens add the chopped coriander leaves and adjust the level of salt.Transfer to a serving platter.

Questions

Photos of members who cooked this recipe