Chicken Rendang

Method

1. Initial Prep:
2. Using a pestle and mortar (or food processor), blitz all the paste ingredients together. Set aside.
3. Using a dry frying pan, slowly on medium low heat, toast off your fresh coconut, until brown and crumbly. Set aside.
4. Blitz your dried and brown fried coconut into a paste.
5. Peel and cut potatoes into chunks. Portion your chicken (keep your bones on!)
6. Frying to Stew:
7. In a big wok or pot or medium high heat, add oil and paste and fry until aromatic.
8. Reduce the heat to medium and add your potatoes and fry for a further few minutes.
9. Add Chicken portions and continue frying for a few minutes.
10. Fill in water/stock and other spices. Bring the heat down to simmer and let the mix stew for about 30 mins.

To Finish

1. When chicken and potatoes are cooked, add coconut cream, grated coconut, salt, sugar, pepper and simmer to thick consistency
2. Garnish and Serve with garnishes.