Simple Rendang

Ingredients:

1 kg chicken, skinned and cut into 4 cm pieces
3Add chicken, salt and sugar. Cook over medium heat, stirring occasionally until gravy is thick – about 20 minutes.
1Thickly slice chillies, shallots, garlic, ginger and lemon grass. Grind to a fine paste in electric blender/food processor with just enough water for blades to work. Stir in the ground turmeric.
6 fresh red chillies
Thick coconut milk from 1 coconut
5 clvs garlic
2 cm piece ginger
1 level tsp ground turmeric
2 3 kaffir lime leaves, torn up
2 stalks lemon grass
tablespoon lime juice
5Stir in lime juice,and taste. Adjust seasonings if necessary and take pan off the heat.
3 tablespoons oil
1 2 tsp salt (to taste)
10 shallots, peeled
1 tablespoon sugar
turmeric leaf, torn up

Course: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre