Ingredients

A: 1/2 cup chili paste, 10 shallots, 2 cm shrimp paste (belacan), 2 lemon grass , 1 clove gralic

Half a chicken

Tumeric (pounded)

Tamarind juice (asam water) (1/2 cup)

5 stalks of curry leaves

3 tsp curry powder

1 tsp of salt

Method:

1. Cut chicken into small pieces and marinate with pounded tumeric and salt for half an hour. Deep fry till half-cooked.

2. Blend ingredients A. Stir fry ingredient A in wok till dry and then add cooking oil, and stir fry till fragrant. Add curry powder, tamarind juice and curry leaves.

3. Add half cooked chicken pieces and 1 cup water (1/2 cup those who prefer drier rendang)

4. Add sugar and salt to tatste.

5. After boil, simmer chicken with lower hit for 30 minutes.

6. Serve hot with rice.