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Rendang Ayam Kentang - in coconut milk braised chicken with potatoes
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Rendang Ayam Kentang
in coconut milk braised chicken with potatoes

1 chicken
250g potatoes (small)
5 jeruk purut
1 kunyit leaf
2 stalks lemongrass
2 asam kandis
2000 ml of coconut milk
100g grated coconut
5 red chilies
7 red rawits
9 shallots
7 cloves garlic
5 kemiri nuts
2 cm jahe
3 cm laos
2 m kunyit
2 tsp salt
1/2 tsp palm sugar
Cara membuat:
Cut the chicken into 16 pieces. Wash the potatoes. Cut the kunyit fine. Roast the coconut dry in a skillet and mash it. Pound or grind the ingredients for the bumbu fine into a paste.
Heat in a pan the santen with the paste, the jeruk purut, the kunyit leaf, lemongrass and asam kandis and bring to a boil. Add the chicken and let it simmer slowly until the sauce has reduced by half. Then add the potatoes and let it simmer gently until it is completely cooked and the sauce has thickened. Add the grated coconut and stir until the liquid has evaporated.
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