CHILLI PADI CHICKEN RENDANG
Serves 6 200g chicken, with skin and bone, cut into 9 pieces (5-6 cm) A 100g shallots 5g garlic 2 stalks lemongrass, cut into 3 parts 20g fresh ginger 15g fresh galangal 10g green bird’s eye chillies 40g green chilli B 50g cooking oil 50g toasted coconut paste 2 stalks lemongrass, bruised 4 kaffir lime leaves C 100g coconut milk 1 piece dried tamarind 1 tsp salt 20g brown sugar 1. Combine ingredients A in a blender and blend until ne. 2. Heat the oil and saute the mixture from ingredients A. Stir continuously to avoid burning. 3. In a wok, combine ingredients B and stir-fry until the mixture becomes drier and more fragrant. 4. Add ingredients C, then continue to stir until it starts to boil. 5. Add the chicken and cook until the meat is well done.