Rendang ayam nogori (chilli padi chicken rendang)

Coconut paste (Kerisik)

• 300 g frozen grated coconut, thawed (see Tips)

Chicken

• 100 g eschalots
• 5 garlic cloves
• 2 stalks lemongrass, white part only, bruised
• 10 cm piece fresh turmeric, peeled
• 10 cm piece fresh ginger, peeled
• 5 cm piece fresh galangal, peeled
• 4 fresh long green chillies, trimmed, deseeded if preferred and cut into halves
• 50 g vegetable oil
• 4 fresh kaffir lime leaves
• 100 g coconut milk
• 1 tbsp tamarind paste
• 1 tsp salt
• 20 g brown sugar
• 1200 g chicken lovely legs (see Tips)