Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Ensure the blended paste is cooked until the oil separates to develop a deep flavor.

• Adjust the amount of chilies according to your spice preference.

• Pounding the roasted spices coarsely adds a rustic texture and enhances the aroma.

• Substitute chicken with beef or lamb for a different rendang experience.

• Add potatoes or other root vegetables for a heartier dish.