Chicken Rendang Minang

Clean and wash the chicken. Rub chicken all over with salt and turmeric powder. Deep fry until half-cooked.

Blend the sambal oelek, birds eye chilies, half of the shallots, half of the garlic, the ginger, lemongrass, and galangal. Set aside. Thinly slice the remaining shallots and the remaining garlic; set aside.

Heat cooking oil in a wok. Sautee the thinly sliced shallots, sliced garlic, and the blended spices until fragrant. Add in the coconut milk, kerisik, asam keping, daun kunyit (turmeric leaves), daun limau purut (kaffir lime leaves) and salt to taste. (Note: you can use the both the kaffir and turmeric leaves, or just either of them.)

Add in the chicken, stir well. Reduce the heat and leave the chicken to cook until thickened and dry. Taste for salt.

Dish out and serve with boiled basmati or Thai rice.