Keruptut Chicken

This is typical Kelantanese rendang.

Ingredients:
1-1.5 kg chicken, cut into fairly big pieces
2-3 tbsp roasted grated coconut, pounded finely for kerisik
2? cups coconut milk (add adequate amount of water to one grated coconut and squeeze for the required amount of coconut milk)
10 dried chillies, soaked and seeded
8-10 shallots, coarsely chopped
2 tbsp oilSpice

ingredients (A):
1 thumb-size ginger
3cm fresh turmeric root
3cm galangal
2 tbsp chilli boh
2 tbsp coriander powder (ketumbar)
1 tsp cumin (jintan putih)
1 tsp fennel (jintan manis)
1 tsp ground black pepper

(B):
4 cardamoms (buah pelaga, split and use the seeds only)
4 cloves
3cm cinnamon stick (kayu manis)
2 stalks lemon grass, smashed lightly
2 pieces dried tamarind skin (asam keping)
2 tbsp oil

Seasoning:
1/2 tsp salt or to taste
1 tsp sugar or to taste
1 tsp chicken stock granules

Method:
1)Heat 2 tbsp of oil in wok. Fry shallots and dried chillies until fragrant. Remove and put into a food processor.
2)Add the spice ingredients (a) and process until mixture turns fine. Use 2 tbsp of this mixture to marinate the chicken, for 30-40 minutes.
3)Put coconut milk, remaining ground ingredients and ingredients (b) in a deep saucepot.
4)Add the marinated chicken and bring to a low simmer.Cook for 30-35 minutes or until gravy is semi-dry.
5)Stir in kerisik and add seasoning. Continue to cook for 6-7 minutes or until chicken is tender.