Indonesian Chicken and Egg Stew with Rich Rendang Sauce

Ingredients

• 1/2 kg chicken, cut into pieces
• 6 hard-boiled eggs
• 1 can of Kara coconut milk
• 1 packet of Indofood rendang seasoning
• 1 container of water
• 1 tablespoon granulated sugar

For the spice paste:

• 2 candlenuts
• 2 red chilies
• 1 small tomato
• 2 shallots
• 1 clove garlic
• A pinch of salt

Instructions

1. Prepare the Spice Paste: Begin by grinding the candlenuts, red chilies, tomato, shallots, garlic, and salt into a fine paste. You can use a mortar and pestle or a food processor for this task.

2. Cook the Chicken: Cut the chicken into pieces as desired; I prefer to cut it into six parts. Wash the chicken pieces thoroughly and then fry them until golden brown. This step helps to reduce any unpleasant smell from the chicken.

3. Sauté the Spice Paste: In a large pot or deep pan, heat some oil and sauté the ground spice paste along with the Indofood rendang seasoning until the mixture is fragrant and the oil begins to separate.

4. Add the Ingredients: Once the spice paste is cooked, add the hard-boiled eggs and fried chicken pieces to the pot. Stir well to coat them with the spices.

5. Add Liquid: Pour in one container of water and bring the mixture to a boil.

6. Simmer and Season: Once it reaches a boil, add the Kara coconut milk and granulated sugar. Adjust the seasoning to your taste.

7. Finish and Serve: Allow the stew to simmer until the flavors meld together and the chicken is tender. Once done, remove from heat and serve hot.

Enjoy this rich and aromatic Indonesian dish with steamed rice or as a comforting meal on its own. Happy cooking! 😊😊