Malaysian Rendang Chicken

Ingrédients

• 600 g Chicken thighs
• 400 ml Coconut milk
• 6 small Shallots
• 4 cloves Garlic
• 2 stalks Lemongrass
• 2 slices Galangal
• 6 pieces Dried chilies
• 1 tsp Turmeric
• 3 tbsp Desiccated coconut
• 1 tbsp Tamarind paste

Instructions

1. 1

   Blend shallots, garlic, chilies, galangal, turmeric into paste.

2. 2

   Toast desiccated coconut until golden (kerisik).

3. 3

   Fry paste until fragrant. Add chicken, brown.

4. 4

   Add coconut milk, lemongrass, tamarind. Simmer uncovered 45 min.

5. 5

   Stir in kerisik. Cook until sauce is dry and dark.