Chicken Rendang

1 whole chicken (cut into 16 pieces)
2 cups of coconut milk
½ cup of gula Melaka (diluted in half cup of warm water)
2 pieces of Daun Kunyit (turmeric leaves)
2 stalks of lemon grass (serai)
2 pieces of pandan leaves
4 pieces of Kafir Leaves (Limau purut) – finely sliced
2 tablespoon of kerisik
2 tablespoon of salt
½ teaspoon of sugar
5 tablespoon of cooking oil

GROUP A
4 tablespoon of chilli paste
2 large red onions
2 inches of garlic
1 tablespoon of tomato puree
3 cloves of garlic
2 inches of Lengkuas


Method :

Grind all the ingredients from group A together into a paste. Heat cooking oil in a pan and add the paste in. Fry till its fragrant. Add pandan leaves, lemon grass and kunyit leaves to it and leave it for about 2 minutes. Once its fragrant, lower the flame and add in the coconut milk, salt and Gula Melaka to it. Add the chicken pieces to it and let the chicken cook in the coconut milk gravy for about 10 minutes. Cover the wok with a lid. When the chicken is cooked, turn the flame a little higher and add the kerisik in. This will instantly thickens the gravy. Lastly add kafir leaves to it and dish it out. Best served with Lemang, steamed white rice or with bread.

Serving Size : 8 person
Preparation Time : 45 minutes