(Chicken Stew) Serves 6 - 8
- 1 chicken
- 16 cups coconut milk
- 2 tbsps chilli paste
- 8 cm piece galangal
- 4 screwpine leaves
- 4 lime leaves
- 4 turmeric leaves
- 20 shallots
- 6 cloves garlic
- 8 cm piece ginger
- salt to taste
- Wash the chicken and cut into bite sized pieces.
- Pound together the shallots, garlic and ginger.
- Mix the pounded ingredients with the chilli
- Put the chicken, coconut milk, chilli paste
mixture and the rest of the ingredients in a pan
and cook over a very low heat until the gravy is
dry and the chicken tender.
Rendang is a favourite during Hari Raya (Special