Recipe Chicken Rendang

Bahan:

• 1 whole chicken, cut into 8 pieces
• 100 grams of fresh red beans
• 200 grams of mini potatoes, washed leather wear
• 100 grams coarsely grated coconut, roasted
• 500 ml thick coconut milk from 1 1/2 coconut
• 1250 ml thin coconut milk (from the remaining lemon coconut milk)
• 5 pieces of lime leaves, bones removed
• 2 turmeric leaves
• 2 stalks lemongrass, crushed
• 2 pieces of acid kandis

Spices:

• 100 grams of chilli curls
• 75 grams big red chillies
• 12 grains of red onion
• 4 cloves garlic
• 2 cm ginger
• 3 cm galangal
• 3 cm turmeric
• 1/2 teaspoon pepper
• 2 teaspoons coriander 1 tablespoon salt
• 1 teaspoon of brown sugar

How to make:

• Boil the thin coconut milk, spices, lime leaves, turmeric leaves, lemongrass, and tamarind kandis to boiling.
• Add chicken and red beans. Cook over low heat until mere-sap.
• Enter the potatoes, grated coconut and coconut milk. Cook until dry.