ingredients:
For spice paste
- 100 g red chilies
- 65 g (12) shallots
- 25 g (6) cloves garlic
- 25 g (6) candlenut
- 10 g (1/8 cup) coriander seeds
- 4 dried chilies, soaked with hot water and pat dried
- 1/4 tsp cumin
- 1/2 tsp whole white pepper
- 1/4 fresh nutmeg
Other ingredients
- 1,2 liter coconut milk, pressed and strained from 4 freshly grated coconut
- 1 turmeric leaf (alternatively, substitute with a pinch of turmeric powder)
- 3 kaffir lime leaves
- 10 salam leaves
- 4 stalks lemongrass, halved and pounded to release juice
- 50 g galangal, pounded to release juice
- 2 whole cardamom
- 1 star anise
- 3 cloves
- 2 tbsp sugar
- 2 tsp salt
- 1 kg chicken, cut into medium size pieces
- 1 medium size potatoes, peeled and quartered
directions:
- Grind spices for paste until smooth
- In a big heavy stainless steel pot, cook half of coconut milk, spice paste, turmeric, kaffir lime leaves, salam leaf, lemongrass, galangal, cardamom, star anise and cloves over low heat for 10 minutes
- Add sugar and salt. Increase heat to medium. Cook for 5 more minutes
- Pour in the rest of coconut milk. Cook over medium heat for 1 hour, stirring constantly to avoid burning till the coconut oil starts to separate from the milk. The dish should be simmering slowly with small bubbles. Cover partly to avoid splatter
- Toss in pieces of chicken. Cook for another hour. Season with more salt and sugar if desired. If potatoes are used, add potatoes at this stage. Cook for another half an hour
- Serve warm with steamed rice or country bread
Notes:
- All spices are to be washed and dried before using. Galangal doesn't need to be peeled, scrubbed the peel till clean of dirt traces.
- Also known as Rendang Ayam in Indonesian
