4 stalks lemongrass, cut into segments and smashed
2 red onions, coarsely chopped
10 fresh red chillies, minced
2 Indonesian bay (salam) leaves
Directions
Marinate chicken pieces with the Indonesian Curry Paste and Nyonya curry powder for 20 minutes. Set aside. Heat oil in the pan, fry half of the lemongrass pieces and the chopped onions until fragrant. Add in the minced chillies and salam leaves. Fry for a minute.
Add in the Padang Rendang paste and the marinated chicken pieces. Toss and mix briefly over high heat.
Add hot water and bring to the boil. Add in fried potatoes and remaining lemongrass pieces. Add more hot water if needed. Bring to a gentle simmer until the chicken is cooked (about 15 minutes).
Add in coconut milk and heat through. Simmer for further 10 minutes.
