CHICKEN WITH ROASTED COCONUT AND LEMONGRASS

I actually decided to make some Chicken Rendang (Malaysian dish.) for dinner. Halfway through the cooking I realized I didn't have a few important ingredients which actually makes it the Rendang. But I went on and completed the dish anyway! ....and it tasted really yummy! 

Was thinking if I should name it  'the not so Rendang chicken recipe'?? LOL

but then i decided it sounded a bit cheesy!

I love the flavour the lemongrass and the fresh chili paste lends to the dish. So please do not skip that part. Oh! so fresh!..............Oh! and the roasted coconut of course!.....yummmm................absolutely delish!

you can pair it with white rice, coconut milk rice, ghee rice , some parathas or even chapathis! the possibilities are endless. The husband had them in a tortilla wrap!

INGREDIENTS:

chicken - 6 to 8 chicken drumsticks 

oil - 4 tbsps

onion - 1

ginger garlic paste - 2 tbsps

lemon grass - 3 stalks (see notes)

dried red chilies, soaked in hot water for about 20 minutes - 15 to 20 (I removed the seeds roughly)

salt

cloves - 5

cinnamon - small stick

cardamoms - 3

cumin powder - 4 tsps

coriander powder - 3 tsps

turmeric powder - 1 and 1/2 tsps

grated coconut - 1/4 cup

coconut milk - 2 tbsps

kefir lime leaves, thinly sliced - 4 or curry leaves 1 sprig

PROCESS:

• In a small blender, add the onions, red chillies  and lemon grass  and blend to a paste adding very little water. keep aside 
• Next, dry roast the grated coconut until browned but not burnt. blend to a powder and keep aside.
• In a wok, heat the oil and add in the cloves, cardamoms and cinnamon.
• Add in the onion paste and the ginger garlic paste and fry for about 2 minutes.
• Add in the chicken pieces. let it coat in the chili mixture. add salt .
• Add in the cumin powder, coriander powder and turmeric. mix 
• Add in 2-3 cups of water. cover and the chicken cook for about 20 minutes or till the water has completely reduced and you are left with a thick paste. You can see the oil floating on top and sides of the pan.
• Now add in the roasted coconut powder and the coconut milk and mix well. Check for salt.
• Cook for a few more minutes and keep stirring so that the mixture doesn't stick to the pan and burn. 
• Add in the kafir leaves. I didn't have any so I added curry leaves. Stir for a  minute and then switch off the flame.

Notes:

• How do you use lemongrass?We do not use the entire stalk.  Pull the outer few layers of the stalk until you reach the more tender layers inside. We will be using only about the bottom 1/3rd of the stalk(the white part). discard the rest.