• 1 kg Chicken - washed and drained well I use all chicken thighs cut small. You could use a whole chicken chopped into smaller pieces. We generally prefer smaller pieces in our rendang.

Add all ingredients below into a blender and blend with some water :

• 10 shallots
• 5 garlic cloves
• 1 small part ginger
• 4 fresh red chillies
• 3 lemongrass Use the end white parts only
• 8 dried chillies Soaked in hot water first
• 4 candlenuts Can also sub with macademia nuts
• 2 tbsp meat curry powder

Note: I remove some of the seeds from the chillies. If you're ok with the spice level, then there is no need to.

Others:

• 60 ml Oil
• 100ml packet store bought kerisik Pour contents of packet into a bowl and give it a mix first before adding into the rendang.
• 1 turmeric leaf Slice into thin strips
• 5 lime leaves Slice into thin strips
• 3 asam keping/dried tamarind pieces Can easily be found in supermarkets in the spice section
• 200 ml coconut milk

Seasoning:

• 1/2 tbsp palm sugar or brown sugar
• 1.5 tsp salt