Malaysian Chicken Rendang

rotinrice.com

Agnes

¼ cup vegetable oil (60ml)

1 stalk lemongrass (cut into two and bruised)

6 bone-in chicken thighs (cut into 2 pieces)

6 kaffir lime leaves

1 turmeric leaf (sliced) (optional)

1½ cups coconut milk (360ml)

1 tbsp sugar

1½ tsp salt (or to taste)

⅔ cup kerisik (fried coconut paste)

subheading: Spice Paste:

8 dried chilies (seeded, soaked in warm water for 15 minutes, and drained)

4 red chilies (seeded, and cut into pieces)

1 inch galangal (peeled and sliced)

1 inch ginger (peeled and sliced)

1 inch turmeric (peeled and sliced)

1 lemongrass (cut into rings)

8 shallots (or 1 big onion) (peeled, and cut into quarters)

4 cloves garlic (peeled and halved)

4 candlenuts

4 kaffir lime leaves (cut into strips)

Directions at rotinrice.com

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