Chicken Rendang (caramelized Chicken Curry)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 red onions or 2 large onions
• 3 minced fresh garlic cloves
• 3 stalks lemongrass
• 3 cm galangal
• 1 tablespoon fresh ginger
• 10 -15 dried chilies
• 1 whole chicken, cut into small chunks (medium size)
• 1/2 cup korma paste
• 1 cup coconut milk
• 1/2 cup tamarind juice
• 1/2 cup evaporated milk
• 2 cups chicken stock
• 1 piece turmeric, leaf if you cant find fresh one, use 3/4 tbsp turmeric powder
• 7 pieces kaffir lime leaves, if you cant find fresh one, use 1 1/2 tbsp lemon juice
• 1/2 cup coconut paste, grated and fried coconut, then ground in a mortar and pestle until the oil comes out
• 1 tablespoon brown sugar
• 1 1/2 teaspoons coarse salt

Recipe

• 1 1. pour oil into frying pan, adjust the heat as necessary. add the item a, stir well until fragrant.
• 2 2. add korma curry powder, stir well for 5 minutes and add the chicken. curry may stick and don't let it burn. stirring about 10 minutes.
• 3 3. pour coconut milk, tamarind juice, evaporated milk and chicken stocks. leaves and cook for a further 5 minutes or until the curry has thickened.
• 4 4. add in turmeric leaf, kaffir lime lives, kerisik, brown sugar, and salt. continue stirring for 5 minutes and you are done!