Rendang Ayam Perlis by KNORR

Preparation: 20 mins
Cook: 40 mins
Serves: 6

Rempah (Ground into fine paste):
18 dried chillies, soaked in warm water for 15 mins and drained
20 shallots
5 cloves garlic
3 cm ginger
3 cm turmeric

2 tbsps KNORR No Added MSG Chicken Seasoning Powder
1.5 kg chicken, cut into 6 cm chunks
5 tbsps oil
4 stalks lemongrass, bruised
1 tbsp thick black soy sauce
1/2 tbsp salt
3 tbsps sugar

Tamarind blend (Mixed well):
2 tbsps tamarind paste
1/2 cup yogurt
1/2 cup water

Method:
1. Marinate chicken pieces with the ground rempah for 20 mins. Set aside
2. Heat oil in a pan over a medium fire. When hot, stir-fry lemongrass for 30 secs or until fragrant. Add chicken and mix well for 3 mins
3. Add tamarind blend, stir to mix well. Then add KNORR No Added MSG Chicken Seasoning Powder, black soy sauce, salt and sugar. Bring to a boil then lower fire and simmer for 30 mins, stirring every 10 mins
4. Turn fire to high and cook until gravy is almost dry. Serve hot with rice

Tips:
Prepare this dish 1 or 2 days ahead. The rendang tastes better after the flavours are allowed to develop for more than 24 hrs