RENDANG CHICKEN

Material:

1.5 kg chicken, cut into 8
½ tsp turmeric powder
½ teaspoon salt
200 ml of water to boil
3 tablespoons cooking oil
5 btnG lemongrass, crushed
1 l thick coconut milk

puree:


10 pcs red chilli
10 grains of red onion
5 cloves garlic
4 cm ginger
2 tablespoons coriander, toasted
1 tsp cumin, toasted
½ teaspoon salt

How to make:

     Marinate chicken pieces with salt and turmeric powder until blended. Boil until cooked and the water runs out. Heat oil and sauté ground spices and lemongrass until fragrant. Pour the thick coconut milk, bring to a boil while stirring. Add chicken and cook until chicken is cooked and sauce thickens. Remove chicken and set aside. Cook the remaining coconut milk until thick and oily. Remove and pour over chicken. Serve warm.