Indonesian Chicken Rendang

Instructions

1. Prepare the spice paste
   Combine all spice paste ingredients (shallots, garlic, chilies, galangal, and turmeric) in a food processor. Blend until smooth, adding a little water if necessary to help the blending process.
2. Cook the spice paste
   Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the spice paste and cook for 5-7 minutes, stirring frequently, until fragrant and the oil begins to separate from the paste.
3. Add aromatics and chicken
   Add the lemongrass, kaffir lime leaves, bay leaves, and cinnamon stick. Stir for 1 minute, then add the chicken pieces. Stir to coat the chicken with the spice mixture and cook for 5 minutes until the chicken begins to brown slightly.
4. Add coconut milk and simmer
   Pour in the coconut milk, tamarind paste, and palm sugar. Stir well to combine. Bring to a gentle boil, then reduce heat to low. Simmer uncovered, stirring occasionally to prevent sticking.
5. Cook until sauce reduces
   Continue cooking on low heat for about 2 hours, stirring more frequently as the sauce thickens to prevent burning. The liquid should gradually reduce and the oil will eventually separate from the sauce.
6. Final reduction
   In the final 30 minutes, stir more frequently as the gravy thickens substantially. The rendang is ready when the chicken is tender and the sauce has reduced to a thick, caramelized coating around the meat. The color should be dark brown and most of the liquid should have evaporated.
7. Season and rest
   Add salt to taste. Remove from heat and let rest for at least 30 minutes before serving. The rendang actually improves in flavor if left overnight and reheated the next day.