chicken rendang - easy

4 boneless chicken leg or 1 small chicken cut into pieces
300ml coconut milk or fresh milk
1 turmeric leaf - shred
5 blades lime leaf - shred
1 tsp salt, 1 tsp sugar


REMPAH - Put all in a blender and blend till fine.
10 small onions,
5 pip garlic,
4 stalk or 4 tsp minced lemongrass ,
10g galangal, 10g ginger,
2tbsp kersik,
1 tbsp turmeric powder,
2 tbsp chicken curry powder,
2 tbsp chilli paste
5 tbsp water or more

Heat some oil in the pan and fry all the blended items until fragrant.

Add in the chicken meat, stir, then add in milk, shredded turmeric and lime leaf. Stir well

Bring to boil and lower the heat to simmer and stirring occassionally if not it will burnt.

You can partially cover the pot becos it will splatter when it get drier. Add in salt and sugar and continue to simmer.

After 30mins oil will seep out. Serve with rice.

This recipe also taste good when it is cold.

Note :

Traditionally this recipe was prepared by frying each and individual ingredient separately before assemble together.