Spicy Chicken Rendang

Ingredients:
(A)
1 kg chicken ~ cleaned and cut into medium sized pieces
1/2 tbsp turmeric powder
Salt
(B) To blend together
6 tbsp dried chilli paste
7 shallots
5 cloves garlic
1 large onion
1 inch ginger
10 bird’s eye chillies
5 stalks lemongrass
2 candlenuts (buah keras)
1/2 inch fresh turmeric
2 inches galangal
Sufficient water to form a paste
(C)
200ml coconut milk
2 pcs tamarind pulps
2 stalk lemongrass ~ slightly bruised
5 pcs kaffir lime leaves or 2 pcs turmeric leaves ~ thinly sliced
2 tbsp kerisik (toasted and pounded coconut)
Salt to taste
Cooking oil
Method:
First of all, marinade chicken pieces with turmeric powder and salt for 30 minutes.
Meanwhile, blend ingredients (B) until smooth.
Heat oil in wok and fry the chicken pieces until 3/4 cooked. Set aside.
Use same oil to sauté the blended ingredients together with the bruised lemongrass.
Stir the gravy and cook covered for 25-30 minutes. Stir occasionally to avoid burnt bottom.
Once you see the oil separates from the gravy, add coconut milk, tamarind pulps and salt.
Stir and allow to boil a few times. Add fried chicken pieces and kaffir lime leaves.