Indonesian Style Chicken Rendang

It didn't take me long to go back to posting Asian based recipes - bias much? But the heart does what the heart desires - or something like that! This is my take on Indonesia's Rendang curry - I have already expressed my undying love for Malaysian style Beef Rendang in a previous blog post, so this here is an extension of that pledge, that extends to the Indonesian version which is notably drier and has a few more spices.  Nevertheless, a truly spectacular dish in its own right, just bursting with flavour and spice that secures Rendang as my all time favourite curry, hands down. This version is extremely easy to cook up despite its long, scary list of ingredients, and it's practically a one pot, one blender type of dish - trust me it's all good!
Ingredients
10 x Chicken Drumsticks, equating to 1.5 kg of Chicken pieces if you wish
3 x Star Anise
1 x Onion, roughly chopped
3 cloves x Garlic
3cm piece x Ginger
3 x Dried Chillies, soaked in hot water (Add more if you like more spice)
2 stalks x Lemongrass, white part crushed
2 tbsp x Belachan, dry roasted
2 tbsp x Tamarind Concentrate
1 400ml can x Coconut Milk
2 tsp x Dark Soy Sauce
4 tbsp x Fish Sauce
1 tbsp x Coriander Powder
1 tbsp x Cumin Powder
1 tsp x Turmeric powder
2 tsp x Cinnamon powder
Large Pinch x Nutmeg powder
Pinch x Clove powder
1 tbsp x Sugar
1 cup x Dessicated Coconut, lightly dry roasted
4-5 x Lime leaves, cut finely for an optional garnish  
Directions
Place the chicken and star anise in a heavy pot 
Now place all other ingredients, except the dessicated coconut and lime leaves, into a blender and blitz to a smooth, even paste
Pour the paste over the chicken distributing it evenly in the pot
Allow to marinate for 2 hours so that the flavours develop
Place the pot on the stove and bring to the boil

Reduce heat and simmer covered for 45 mins
Remove lid and stir in the dessicated coconut, reserve a little for garnishing later

Increase heat and allow sauce to dry up gradually
Keep stirring and scraping the sides and bottom of pot to prevent catching
After 10 minutes remove the chicken to a serving dish and continue to dry up the sauce
Sauce is ready when it is a coarse, spreadable consistency
To serve, spread the sauce onto the chicken pieces and garnish with extra coconut
Finally garnish with the finely cut lime leaves if using

"It surprises me how delicious this dish is and even more surprising is how easy it is to prepare. It's biggest plus is the one pot cooking method - which is truly rare for me."