Chicken Rendang (Caramelized Chicken Curry)

• 6 red onions or 2 large onions
• 3 minced fresh garlic cloves
• 3 stalks lemongrass
• 3 cm galangal
• 1 tablespoon fresh ginger
• 10 -15 dried chilies
• 1 whole chicken, cut into small chunks (medium size)
• 12 cup korma paste
• 1 cup coconut milk
• 12 cup tamarind juice
• 12 cup evaporated milk
• 2 cups chicken stock
• 1 piece turmeric, leaf If you cant find fresh one, use 3/4 tbsp turmeric powder
• 7 pieces kaffir lime leaves, If you cant find fresh one, use 1 1/2 tbsp lemon juice
• 12 cup coconut paste, grated and fried coconut, then ground in a mortar and pestle until the oil comes out
• 1 tablespoon brown sugar
• 1 12 teaspoons coarse salt

1. 1.
2. Pour oil into frying pan, adjust the heat as necessary.
3. Add the Item A, stir well until fragrant.
4. 2.
5. Add korma curry powder, stir well for 5 minutes and add the chicken.
6. Curry may stick and don't let it burn.
7. Stirring about 10 minutes.
8. 3.
9. Pour coconut milk, tamarind juice, evaporated milk and chicken stocks.
10. Leaves and cook for a further 5 minutes or until the curry has thickened.
11. 4.
12. Add in turmeric leaf, kaffir lime lives, kerisik, brown sugar, and salt.
13. Continue stirring for 5 minutes and you are done!

red onions, fresh garlic, stalks lemongrass, galangal, fresh ginger, chilies, chicken, paste, coconut milk, tamarind juice, milk, chicken stock, turmeric, lime, coconut paste, brown sugar, coarse salt

Taken from www.food.com/recipe/chicken-rendang-caramelized-chicken-curry-486472 (may not work)