Chicken Rendang

I got the chicken rendang recipe I used from here. I have made them twice and have got very good reviews from my friends.

I did use shallots, just pretend that onion is shallot ok? ;)

Ingredients:

(A) To be blended into paste
5 cloves garlic, skin removed and hard ends trimmed
10 shallots, skin peeled
3" ginger, skin removed and cut into chunks
1" galangal, skin removed
10 birds eye chilies (preferably those of red ones for a better paste color)
15 dried chilies, soaked to soften, halved and seeds partially removed
1" fresh turmeric, skin peeled
5 sticks lemongrass (4" from the base), tough outer layer removed
2 candlenuts

(B) Other spices
1 cinnamon stick
3 cardamom pods
5 kaffir lime leaves, finely shredded --> I cut with scissors, the finer it is the less chance you will chew on them and don't have to remove after cooking

(C) Others 
1 young chicken (about 1.3 to 1.8 kg), skinned and trimmed then chopped into medium sized pieces --> I bought some lovely legs and a piece of breast meat added up to about 1 kg. 
1/2 cup grated coconut
200 ml thick coconut milk
100 ml water
1 tbsp sugar
salt to taste
4 tbsp cooking oil --> I used just enough to coat the base of the saucepan

Method:

1. Blend ingredients (A) into a rough paste, set aside.
2. Heat up some oil in a saucepan or wok at medium heat and stir fry blended paste till aromatic, takes maybe 10 minutes. 
3. Add ingredients (B) and continue stir fry for another 1-2 minutes.
4. Add chicken and water. Mix well. 
5. Cover and simmer under medium low heat for 30 minutes, stir occasionally.
6. Meanwhile toast grated coconut on a clean and dry non stick frying pan without oil till golden brown. Remove and pulse for a few seconds so that it is finer. 
7. 30 minutes later, add coconut milk into saucepan. Mix well. 
8. Bring heat back up to medium and simmer uncovered for another 30-60 minutes till your desired consistency. 
9. About 10 minutes before done, add toasted grated coconut and mix well. 
10. Add sugar and salt to taste, mix well. 
11. Ready to serve.

Best when serve with nasi lemak! ^^