Chicken Rendang

Using our homemade Rendang Paste:

1 portion Rendang Paste (200g)

Chicken drumsticks/thighs 800g/6-8 pcs

2-3 tbsp cooking oil

1/4 C water (if necessary)

Coconut cream (desired amount)

Kerisik/dessicated coconut 50-75g (optional)

Light soy sauce

Salt

Sugar

1) Marinate chicken pieces with rendang paste for a few hours or overnight if possible.

2) Heat up cooking oil in a wok and add in chicken pieces. Fry till chicken is half cooked.

3) Add 1/4C water and simmer using low-medium fire till fully cooked. (If there is enough liquid from the chicken, then it will not be necessary to add the 1/4C water.)

4) When chicken is cooked through, add in coconut cream and season with light soy sauce, salt and a little sugar if needed. Then add dessicated coconut to thicken the gravy.

5) Serve with prata, roti jala or plain/coconut rice.