1. Heat oil. Saute ground ingredients until cooked. Add chicken pieces, stir and mix evenly with low fire for 5 minutes. Then add meat curry powder, water and milk.
2. Stir rendang until gravy is thickened. Ensure salt to taste.
3. Sprinkle with chopped turmeric leaves before serving.

1.5kg
Sakura Halal fresh chicken, cut into 12 pieces and washed with salt, rinsed well

250ml
coconut milk

100ml
water

Salt to taste

3 tbsp
Sunbeam canola oil

8 cloves
shallots

4 cloves
garlic

15 stalks
dry chillies

8 stalks
chilli padi

3cm
fresh turmeric

4cm
ginger

1 tbsp
meat curry powder

Garnishing
Thinly sliced turmeric leaves