Aromatic Chicken Rendang

Ingredients

• 1 (800 g)  whole chickens, whole chopped into 12 chicken thighs, and cutlets

• 3 tablespoons desiccated coconut, dry-fried on medium-low heat till golden brown
• 4-8 shallots, depending on size sliced (substitute 2 onions)
• 2 cm gingerroot, sliced
• 1 cm fresh galangal root (optional)
• 2 big red chilies, seeded and sliced
• 4 dried chilies, softened in hot water for 10 minutes (substitute 1 tsp chilli powder)
• 150 ml coconut cream
• 1 tablespoon sunflower oil or corn oil
• 2/3 teaspoon turmeric powder
• 3 stalks lemongrass, the fat part sliced, the remaining stalk trimmed and smashed lightly
• 3 kaffir lime leaves, torn
• 1 tablespoon dark brown sugar
• 1-1 1/2 teaspoon sea salt

Directions

1. 1

   Pulse the shallots, ginger, galangal root, chillies and sliced lemongrass, adding enough of coconut cream to make a thick paste.

2. 2

   Heat oil in a thick-bottomed non-stick saucepan till medium hot. Stirfry the shallot paste for 2 minutes. Add turmeric and smashed lemongrass stalks. Cook for 2 minutes.

3. 3

   Add meat pieces. Stir-fry for 5 minutes.

4. 4

   Add rest of coconut cream. Cook on medium-low heat till meat is done and quite tender, and curry sauce is very thick (you're lucky if the timing of both coincide!). Scrape bottom of pan every 2 minutes with spatula to ensure curry does not burn. If curry is getting dry before meat is tender, add a bit of water.

5. 5

   Cooking time varies with size and cuts of meat. When curry is thick and almost dry, add fried dessicated coconut, brown sugar, salt and kaffir lime leaves. Cook for another 5 minutes.

6. 6

   Serve hot with plain boiled rice, preferably jasmine or basmati variety. Yummm!