I cooked this chicken rendang last Sunday accompanied by corn rice. Usually rendangs are quite drier kind of curry with meat. I added a little more liquid as my family loves to have parathas later on with the remaining gravy.

Ingredients (Serves 3-4 )

• 700g chicken pieces ( I used chicken thighs )
• 3 tbsp vegetable oil.
• 1 or 2 large red/green chilli, cut into sections

Spices A

• 5 cm cinnamon stick
• 2 star anise, 15 pcs curry leaf
• 3 tbsp curry powder,
• 1 tbsp chilli powder
• Spices B ( pounded )
• 3 onions, skinned
• 3 cm ginger
• 5 pips garlic skinned
• 100ml coconut milk
• 1 litre water
• 1/2 tsp salt

Method

1. Wash the chicken meat thoroughly with salt, pat dry.
2. Heat up oil, stir fry spices A and B until aromatic. Add in the chicken, fresh chillis and stir fry until chicken almost done.
3. Lastly add in coconut milk and water. Simmer at low heat for 1 hour or until the meat is cooked and gravy thickens. Add salt and taste. Dish up and serve. Voila!