Minang Green Chicken Rendang

Ingredients

• 1.5Kg Chicken, Cut Into 16 Pieces  
• 2 Cups Coconut Milk  
• 2 Pcs Tamarind Slice  
• 15g Palm Sugar  
• 40g Kerisik  
• 1 Tsp Salt  
• 2 Pcs Turmeric Leaves, Thinly Sliced  

• 2 Tbsp Kimball Chili Sauce  
• 3 Tbsp Kimball Oyster Sauce 
• 15 Nos Bird’s Eye Chili 
• 8 Nos Green Chili 
• 10g Fresh Turmeric 
• 20g Galangal 
• 20g Lemongrass, White Part 
• 150g Onion 
• 2 Pcs Turmeric Leaves 
• ½ Cup Oil 

Method

1. Place the fine paste into a frying pan, stir and bring to a boil.
2. Then, add in chicken and coconut milk. Stir well and cook on medium heat for 30-35 minutes, gently stirring occasionally to avoid burning.
3. Next, add in tamarind slices, palm sugar and kerisik. Simmer for a further 10 minutes or until chicken is cooked.
4. Lastly, add in salt and turmeric leaves, stir well and dish up. Serve hot.