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Ingredients

• 3 tablespoons Madras curry powder
• 2 teaspoons freshly ground pepper
• 2 lemongrass stalks, bottom two-thirds, bruised and cut into 4-inch pieces
• 2 tablespoons fresh lime juice
• 1/3 cup plus 2 tablespoons canola oil
• Salt
• 3 pounds chicken thighs
• 8 small shallots
• 1 small red onion, quartered
• 5 garlic cloves
• 6 1/4-inch slices of peeled fresh ginger
• 3 macadamia nuts
• 5 dried Asian chiles, stemmed
• 1 can unsweetened coconut milk
• 1 tablespoon light brown sugar
• 1 1/2 tablespoons shredded unsweetened coconut, toasted

Description

Curried-Coconut Chicken Rendang - The Huffington Post

Kitchen Daily