Chicken Rendang (Ayam Rendang)

Soak the dried chilies in boiling water for 10 minutes, then drain. Blend the onion, garlic, ginger, galangal, lemongrass, fresh turmeric, and soaked chilies into a paste; add 2–3 tbsp of the water from the recipe if needed.

Heat the oil in a wide, heavy-bottomed pot over medium heat. Add the spice paste and fry for 10–12 minutes, stirring often, until it darkens, loses its raw smell, and the oil begins to separate from it.

Add the chicken thighs, cut into large pieces, and toss to coat evenly with the paste. Cook for 5 minutes, until the surface of the meat turns white.

Pour in the coconut milk and water, then add the kaffir lime leaves, turmeric leaf, brown sugar, and tamarind paste. Bring to a gentle simmer.

Cover the pot loosely and simmer for 35–40 minutes over low heat, stirring occasionally so the coconut sauce doesn't catch, until the chicken becomes tender.

Remove the lid, stir in the kerisik, and cook for another 15–20 minutes. The sauce should reduce to a thick, dark coating clinging to the chicken pieces; for a true rendang, don't leave it thin and soupy like a curry.

Season with salt and black pepper to taste. Remove any tough lemongrass stalks if left whole, and let the dish rest for 5 minutes before serving.