Chicken rendang recipe: easy, tasty, and traditional meal

Ingredients

• 1 Whole Chicken, cut into smaller pieces
• 1/2 Cup Unsweetened Desiccated Coconut
• 300 ml Coconut Milk
• 2 Pandan Leaves, knotted
• 3 Stalk lemongrass, bruised
• Sea Salt To Taste
• 10 Shallots (about 120 g), peeled
• 4 Cloves Garlic
• 3 Lemongrass, white part only
• 50 g Ginger
• 15 g Galangal
• 10 g Fresh Turmeric
• 20 g Dried Chilies, soaked