Dry Curry Chicken (Rendang Ayam)

It's been a long time I didn't cook my own Rendang(dry curry).The last time I eat rendang was at my mom home in Kayel.Since I have a ready mix rendang paste in my pantry,why not?.Actually,I have last packet of Chilliz brand rendang which I bought many moons ago.Beside that I made ready grilled kerisik(grilled coconut)in the freezer.
Just follow the instruction on the back of the package.I like my dish more spicy and strong,so I add in extra ingredients like chili(sambal),chicken bullion,sugar and kerisik.A Rendang without kerisik(grill coconut) is not really authentic,so I add in some finely blend kerisik(grilled coconut) before serving..

Ingredients:

8 drumstick(chop to 2 piece)

1 packet Rendang paste

2 tbsp sambal/chili paste

5-6 leaves kaffir lime leaves

1 can coconut milk(400 gm)

1 cup half and half milk(whole milk)

2 tbsp sugar

1 tbsp chicken bullion

1 tbsp salt

1/4 cup grill coconut (kerisik)pounded finely

Serve 4-6 person

Method:

Heat wok or skillet with Rendang paste,add in sambal/chili paste.Then add in drumstick and let it simmer for 10 minutes before adding all the seasoning and kaffir lime leaves.Add in coconut milk and whole milk,let it simmer for another 10-15 minutes until the gravy thick or dry.Lastly add in grill coconut,mixed well before dish out.Serve warm with rice.
Note:

You can omit grilled coconut but remember to simmer the gravy until dry.Grilled coconut infuse the thicken gravy and bring a very powerful nutty flavor in the dish which is very authentic!! .