Chicken Coconut Curry /Ayam Rendang

• 1 chicken cut in chunk
• 2 cup each chunk of potato and carrot
• 1 cup fresh grated coconut flesh
• 400 ml coconut milk
• 1 tbsp oil
• 2 tbsp tomato puree
• 6 to 10 dry cili and 1 fresh red cili. (the more the spicier)
• 8 shallot and 5 garlic
• 1 inches of ginger
• 1 lemon grass
• 1 tsp galangal and fresh turmeric
• 1 tsp salt and brown sugar
• 1 bunch coriander

1. lightly toast coconut set aside
2. pound or blend dry spice
3. in pan with oil saute spice till fragrant in low heat for about 15 minutes then add chicken and vegetable with tomato puree and bring it to a boil stiring every now and then for another 15 minute then add coconut milk ,let it simmer for another 10 minutes
4. add in grated coconut and seasoning to taste stir gently not to break up vegetable continuingly till sauce thickening but if prefer more gravy can add half cup of water for another 5 minute off heat and serve top garnish

chicken, carrot, coconut milk, oil, tomato puree, shallot, ginger, lemon grass, turmeric, salt, coriander

Taken from cookpad.com/us/recipes/335324-chicken-coconut-curry-ayam-rendang (may not work)