Chicken rendang

Ingredients

• 1 Whole Chicken, cut into smaller pieces
• 1/2 Cup Unsweetened Desiccated Coconut
• 300 ml Coconut Milk
• 2 Pandan Leaves, knotted
• 3 Stalk lemongrass, bruised
• Sea Salt To Taste

Spice Paste :

• 10 Shallots (about 120 g), peeled
• 4 Cloves Garlic
• 3 Lemongrass, white part only
• 50 g Ginger
• 15 g Galangal
• 10 g Fresh Turmeric
• 20 g Dried Chilies, soaked

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Preparation

• Combine the spice paste and blend until fine.
• In a large pot, add the chicken pieces with coconut milk, lemongrass, Pandan leaves and spice paste. Bring it to a boil and reduce the heat. Stir well and simmer for about 25-30 minutes.
• Meanwhile, dry fry the desiccated coconut on low heat until light golden brown. Let it cool completely and blend until fine.
• Then mix in the ground coconut into the chicken mixtures. Continue to cook for another 15-20 minutes or until the chicken is fully cooked and the sauce is thicken.
• Serve warm.