CHICKEN RENDANG KERINCHII AND GLUTINOUS RICE-NUSANTARA RECIPE. ALSO KNOWN AS RENDANG AYAM KERINCHI RECIPE

CHICKEN RENDANG KERINCHI
THIS IS A CHICKEN NUSANTARA RECIPE OF THE KERINCHI COMMUNITY
ALSO KNOWN AS RENDANG AYAM KERINCHI

Ingredients:

1 whole chicken- clean and cut into 8 pieces
4 cups pure coconut milk
6 pieces shallots- slice
1 large onion- chop into smaller pieces
10 pieces dried chilies- cut into small pieces and wash
2 cm fresh turmeric- slice
2 cm young ginger root- slice
4 cm galangal- slice
3 stalks lemon grass- slice finely
2 pieces turmeric leaves- fine slices
1 teaspoon fennel powder
5 tablespoon curry powder
2 medium size potatoes- peel and cut each into 4 pieces and salt to taste

Mix fennel and curry powder with 1/2 cup water to form a thin paste.
Blend all the above ingredients except coconut milk, curry paste, turmeric leaves and kerisek

Fry chicken until half cooked

Use a large wok (frying pan). Heat up 2 tablespoon oil and add curry paste. Put in  half cooked chicken, blended ingredients, kerisek and coconut milk.

Once gravy boils, add in potatoes and salt. Stir until gravy thickens and almost dried up. Add turmeric leaves. Turn off fire and serve with glutinous rice