Ayam Santan Merah - stewed chicken in dark sauce

Ayam Santan Merahstewed chicken in dark sauceBahan-bahan:ingredients:6 chicken livers6 gizzards200 gr chicken intestines1500 ml santen encer (thin coconut milk, from 1 coconut)5 jeruk purut leaves2 kunyit leaves2 serai / sereh / lemongrass2 asam kandis2 tsp ketumbar2 tsp of salt2 tsp palm sugar200 gr grated coconut, toastedHaluskan:bumbu:2 cm kunyit, toasted7 red cabai keriting (curly cayenne pepper)3 red lomboks8 shallots4 cloves of garlic2 cm jahe3 cm lengkuas / galangalCara membuat:preparation:Pound or grind the ingredients for the bumbu fine into a paste. Tie 1 chicken liver and 1 gizzard together with some intestine, repeat.Heat the coconut milk together with the bumbu, the jeruk purut, the kunyit leaf, the serai and the asam kandis in a pan and bring to the boil.Then add the chicken, the salt and the palm sugar and bring it to the boil over low heat. Then add the grated coconut and cook it further until the sauce has thickened.