Chicken Rendang - Malaysian Style

Make a paste of the onions, ginger, garlic, galangal, red chillies, green chilies, candlenuts, tamarind paste, turmeric powder and lemongrass. Keep aside.

Heat 2 tbsp. oil in a non-stick pan and saute the chicken till light brown. Drain and keep aside. Heat remaining oil and saute the ground paste till the oil separates from the sides of the pan.

Add the fried chicken and salt and mix well so that it is well coated with the masala. Now add the coconut milk and the kaffir lime leaves and simmer on low flame till the gravy thickens.

Add the roasted coconut and combine well. Serve, garnished with lime leaves, candle nuts, lemon grass and chilies.