chicken rendang

Ingredients:

10 drumsticks ( chop into 2 pieces,then wash and drain to removed any chip bones)
3 tbsp homemake-fried-sambal-belacan(have given in my recipe index)
1 tbsp meat curry powder
2 tsp chicken boullion powder
2 tbsp chili flakes *optional if you like extra spicy*
2 pieces rock sugar ( medium size) or 2 tbsp sugar
1 tsp sea salt or more to your taste
1/2 cup blended fine grated grilled coconut
200ml coconut milk
4-5 pieces kaffir lime leaves
1 tbsp cooking oil

Method:

1:Heat large non-stick soup pot or wok with cooking oil,curry powder and /homemake-fried-sambal-belacan at high medium heat for 30 seconds,then add in daun limau purut(kaffir lime leaves) and chopped chicken drumstick.

2:Reduce heat to medium ,add in coconut milk,chicken bouillon ,rock sugar and salt into the chicken.Simmer uncovered for 30 minutes or until the gravy slightly thicken.Remember to keep stirring with spatula especially to scrape the bottom if you 're using regular aluminum pot or wok to prevent from burning.

3:Add in blended grated grilled coconut into pot,stir well combine with chicken.If the gravy is too dry,add extra another 100 ml coconut milk/ whole milk. Check the seasoning,cook for another 5-10 minutes or until red oil start floating on the pot surface .Remove from heat.

4: Serve warm with rice,compress rice or coconut rice