Arty's Chicken Rendang

A sort of Chix Rendang recipe...mostly for Dolma < artynli > 10/23 20:50:58

Ingredients: 5 pounds bone in skin on chix thighs
2 tsp sambal olek or birds eye chilis finely diced
2 shallots, finely chopped
3 cloves garlic, finely chopped
2 inched fresh ginger, finally chopped
1 stalk lemon grass, stripped to tender section and chopped
1/3 cup tamrind paste mixed with 1/3 cup warm water
1 tsp ground cumin
1 tsp ground corriander
1 tsp ground tumeric
1/2 tsp chili powder
1 cup warm water
1 can (13 oz or so) coconut milk
2 tsp sugar
fish sauce to taste

Puree ingredients 2 through 10 (samabl through chili powder) in food processor adding 1 cup warm water as you process. Meanwhile batch cook thighs in their own fat for a while...don't let them get deep brown but do render some fat and make sure they are seared on all sides. Pull off skin and pour off fat.

Toss or layer with paste. Add coconut milk and simmer until the meat is quite tender. Remove chicken from sauce and reduce sauce by about 1/3. Skim off fat and check for flavor. Adjust with sugar, fish sauce and even lemon juice if you like.