AROMATIC CHICKEN RENDANG

Steps:

• Pulse the shallots, ginger, galangal root, chillies and sliced lemongrass, adding enough of coconut cream to make a thick paste.
• Heat oil in a thick-bottomed non-stick saucepan till medium hot. Stirfry the shallot paste for 2 minutes. Add turmeric and smashed lemongrass stalks. Cook for 2 minutes.
• Add meat pieces. Stir-fry for 5 minutes.
• Add rest of coconut cream. Cook on medium-low heat till meat is done and quite tender, and curry sauce is very thick (you're lucky if the timing of both coincide!). Scrape bottom of pan every 2 minutes with spatula to ensure curry does not burn. If curry is getting dry before meat is tender, add a bit of water.
• Cooking time varies with size and cuts of meat. When curry is thick and almost dry, add fried dessicated coconut, brown sugar, salt and kaffir lime leaves. Cook for another 5 minutes.
• Serve hot with plain boiled rice, preferably jasmine or basmati variety. Yummm!