Put all the ingredients of the rendang paste in the blender and blend until smooth.
Heat the oil in a large pot and the brown the chicken pieces before adding the rendang paste and frying for about 5 mins.
Then stir in the spices and toasted coconut before adding in the coconut milk, salt and brown sugar. Bring it to the boil, then reduce heat to medium and cook uncovered for up to 30 mins till the sauce becomes golden brown but not too dry and the chicken is cooked through. Stir frequently.