Chicken Rendang does not require much cooking. Just lots of patience and time to allow it to simmer. What do I mean? Well, you just have to cook the chicken with coconut milk and the spice paste. Then let it simmer until almost all the coconut and spice mixture are absorbed into the chicken meat and becomes tender.
1 Whole Chicken, cut into smaller pieces
1/2 Cup Unsweetened Desiccated Coconut
300 ml Coconut Milk
2 Pandan Leaves, knotted
3 Stalk lemongrass, bruised
Sea Salt To Taste
10 Shallots (about 120 g), peeled
4 Cloves Garlic
3 Lemongrass, white part only
50 g Ginger
15 g Galangal
10 g Fresh Turmeric
20 g Dried Chilies, soaked
Combine the spice paste and blend until fine.
In a large pot, add the chicken pieces with coconut milk, lemongrass, Pandan leaves and spice paste. Bring it to a boil and reduce the heat. Stir well and simmer for about 25-30 minutes.
Meanwhile, dry fry the desiccated coconut on low heat until light golden brown. Let it cool completely and blend until fine.
Then mix in the ground coconut into the chicken mixtures. Continue to cook for another 15-20 minutes or until the chicken is fully cooked and the sauce is thicken. Serve warm.