Directions

To Make the Kerisik

1. In a dry pan, toast the shredded coconut over a low heat for 30-40 mins or until brown, stirring frequently. Set aside to cool completely, then grind into a fine powder.

To Make the Rendang Paste

1. In a blender or food processor, add in all the rendang paste ingredients. Blend into a fine paste and set aside.

Cooking Rendang

1. In a pot, heat some oil on medium heat. Add in the star anise, cinnamon stick, cardamom pods, cloves and bruised lemongrass. Cook for a few mins until fragrant.
2. Add in rendang paste. Cook on low heat for 20-30 mins until paste thickens, stirring frequently.
3. Add in chicken and stir to combine. Add in water, and stir through. Bring to a simmer, then cook over a low heat for 25 mins or until the chicken is fully cooked, stirring occasionally.
4. Add in palm sugar, salt, kerisik, tamarind juice, coconut milk, kaffir lime leaves and stir to combine.
5. Bring to a simmer and cook for 30 mins on low heat until the sauce thickens and the oil separates, stirring occasionally.
6. Serve.