Rendang Ayam Cili Api Hijau (Stir-fried Style)

Steps

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1. 1
   Toast the coriander seeds, cumin seeds, and fennel seeds in a dry pan over medium heat until fragrant, then grind finely using a spice grinder or dry blender.
   ≈3:44
2. 2
   Roughly chop shallots, garlic, ginger, galangal, and fresh turmeric. Thinly slice 3 stalks of lemongrass for blending and set aside 2 whole stalks for infusing later.
   ≈1:57
3. 3
   Add all the chopped ingredients, green bird's eye chillies, and a moderate amount of water to the blender. Blend until completely smooth—too much water will extend cooking time, while less water creates a more aromatic paste.
   ≈3:13
4. 4
   Heat oil in a large pan and add the whole lemongrass stalks to infuse the oil with their aroma.
   ≈4:15
5. 5
   Add the blended spice paste and stir-fry over medium-low heat, stirring frequently to prevent burning, until the oil begins to separate from the paste.
   ≈4:28
6. 6
   Add the chicken pieces (cut into 10-16 pieces depending on size and preference), sprinkle the toasted spice powder over it, and add the liquid left from blending.
   ≈4:52
7. 7
   Cover the pan and simmer over low heat until the chicken is cooked through and releases its juices, approximately 15-20 minutes.
   ≈5:31
8. 8
   Pour in the thick coconut milk and add the tamarind slice to balance the flavours. Season with salt to taste and continue simmering until the sauce thickens and the oil separates.
   ≈5:50
9. 9
   Stir in the toasted coconut powder for extra richness and a small amount of palm sugar for balance. Slice the turmeric leaves finely, removing the tough central vein.
   ≈6:28
10. 10
    Continue cooking until the rendang is thick and glossy with oil pooling on top, then garnish with the turmeric leaf strips. Note: keep the sauce slightly saucy as it will thicken further upon cooling; excess oil can be poured off once cooled.
    ≈7:17