Ingredients

• 1 - whole chicken, cleaned and cut into 16-20 pieces
• 700 ml - thick coconut milk
• 1/2 bowl - oil
• 3 sticks - cinnamon
• 2 - cloves
• 3 - cardamoms
• 3 - star anise
• For the paste: 20 - dried chillies, cut and soaked in warm water and seeds removed
• 15 - shallots
• 10 cloves - garlic
• 2 cm piece - ginger
• 2 cm piece - galangal
• 3-4 - lemon grass
• 3 tbsp - coriander seeds
• 2 tbsp - cumin seeds
• 2 tbsp - fennel seeds
• 2 tbsp - aniseed
• 10 - candle nuts
• For seasoning: 3 tbsp - coconut paste
• 5 tbsp - tamarind puree
• 3 tbsp - sugar
• 3 - turmeric leaves, shredded
• salt to taste

How to Make Spicy Chicken Rendang

• Put the chicken in a large bowl and marinate with the paste. Leave for 20 minutes.
• Heat a wok with oil and saute the cinnamon, cloves, star anise and cardamoms for a few minutes.
• Add the chicken with the marinade. Mix well and cook on low flame until the water dries up.
• Add coconut milk, stirring at regular intervals and cook until the chicken becomes tender.
• Add the seasoning ingredients and boil for a while.