Rendang Chicken

grated flesh from 1/2 coconut
1 chicken, chunked (marinated with 1 tsp salt and curry powder for about 20 minutes)
coconut milk from 1 coconut
1 large turmeric leaf, shredded

1 tsp salt
1 tsp brown sugar

Chilli Sauce Ingredients
20 dried chillies
6 red chillies
6 shallots
2 garlic pieces, minced
10g turmeric
20g galangal
white part from 8 lemongrass stalks (upper half bruised and set aside)
10g ginger

1 Stir-fry grated coconut over low heat till golden brown.
2 Combine and blend chilli sauce ingredients.
3 Heat chilli sauce with a little oil till fragrant. Add chicken chunks and stir-fry over medium-
high heat till fragrant.
4 Add coconut milk and seasoning to simmer over medium-low heat. Add bruised lemongrass and simmer till sauce almost dries up.
5 Add fried grated coconut and shredded turmeric leaves to stir-fry.