Chicken Rendang

• 3 Kaffir lime leaves
• 3 stalks lemongrass
• 1 can coconut milk
• 2 inches of galangal
• 2 whole cardamom
• 1 star anise
• 3 cloves
• 2 tbsp sugar
• 2 tsp salt
• 1 medium size potatoes, peeled and quartered
• 1 tsp turmeric powder
• 4 red chilies
• 12 shallots
• 6 cloves garlic
• 6 candlenuts
• 1/8 cup coriander seeds
• 4 dried chilies
• 1/4 tsp cumin
• 1/2 tsp white pepper
• 1/4 fresh nutmeg

1. Grind spices for paste until smooth.
2. In a big pot, cook half the coconut milk, spice paste, turmeric, kaffir lime leaves, lemongrass, galangal, cardamom, star anise and cloves over low heat for 10 mins.
3. Add sugar and salt.
4. Pour in the rest of coconut milk.
5. cook over medium heat for 1 hour.
6. Stir in chicken.
7. Cook for another hour.
8. Season with salt and sugar.
9. Add potatoes in, cook for another half an hour.
10. Serve.

lime leaves, stalks lemongrass, coconut milk, cardamom, anise, cloves, sugar, salt, potatoes, turmeric, red chilies, shallots, garlic, candlenuts, coriander seeds, chilies, cumin, white pepper, nutmeg

Taken from cookpad.com/us/recipes/488572-chicken-rendang (may not work)