Santan-free Chicken Rendang

• 220g boneless chicken breast (raw), 1/2 cut into bite size pieces

Blend the following ingredients until fine:

• 1 cup shallot
• 4 cloves garlic
• 3 whole fresh red chilies
• 1 inch ginger
• 2 sticks lemongrass 
• 1 inch galangal
• 1 inch ground turmeric
• 15 cm x 1 pc turmeric leaves, slice finely
• 5 cm x 3 pcs kaffir lime leaves, slice finely
• 2 tablespoons cooking oil
• 1⁄2 cup water
• 1⁄4 teaspoon salt (optional)

1. Heat oil in a heavy bottom pan or a pot. Sauté the blended spices for a minute or until fragrant.
2. Put the chicken and water in the pan or pot, stir over medium heat, and bring to a boil.
3. Reduce heat to a simmer and cook until the gravy thickens. Add turmeric leaves and kaffir lime leaves. Continue to cook until the meat becomes tender and the gravy is reduced to the desired thickness.
4. Add salt (optional) in individualized portions during mealtime. Serve hot.