Step-by-Step Instructions

1. 1.Prepare Blended Paste

   Add 2 onions, 10 cloves of garlic, 2 inches of galangal, 2 inches of ginger, 2 inches of fresh turmeric, 5 red chilies, 10 red bird's-eye chilies, 5 dried red chilies (soaked for 10 minutes), 3 candlenuts, and 2 lemongrass to a blender. Add 1 cup of water and blend until a smooth paste is formed.

2. 2.Roast and Pound Spices

   In a dry pan, add 1 tsp cumin seeds, ½ tsp fennel seeds, and 1 tsp coriander seeds. Roast for 1-2 minutes until fragrant. Transfer the roasted spices to a mortar and pound them coarsely. Set aside.

3. 3.Sauté Whole Spices and Shallots

   Heat oil in a large pan. Add 1 cinnamon stick, 3 cloves, 3 cardamoms, 1 star anise, 1 lemongrass, and 5 shallots. Sauté for 1-2 minutes until the shallots are softened and fragrant.

4. 4.Cook Blended Paste

   Add the blended paste from Step 1 to the pan. Cook, stirring occasionally, until the oil separates from the paste, which may take about 10-15 minutes. Mix in between to prevent sticking.

5. 5.Add Chicken

   Add 2kg of chicken pieces to the cooked paste. Mix well to coat the chicken evenly. Cover and cook for 3-5 minutes, allowing the chicken to absorb the flavors.

6. 6.Add Coconut Milk and Kaffir Leaves

   Pour in 1 cup of coconut milk and add 4 kaffir leaves. Mix well to combine all ingredients.

7. 7.Season and Simmer

   Season with salt to taste and ½ tsp crushed black pepper. Mix well. Cover the pan and cook until the chicken is tender, stirring occasionally to ensure even cooking and prevent burning. This may take about 15-20 minutes.

8. 8.Incorporate Toasted Coconut and Pounded Spices

   Add 2 tablespoons of toasted grated coconut paste (kerisik kelapa) and the coarsely pounded spices from Step 2. Mix well until fully incorporated into the gravy.

9. 9.Finish with Turmeric Leaves

   Add turmeric leaves to the rendang. Stir gently and cook for another 2-3 minutes to infuse the aroma. The Chicken Rendang is now ready to be served.