Blend the onion, shallots, garlic, ginger, lemongrass and chillies into a smooth paste.

Heat a large pan over medium heat. Add the paste and cook for 5-6 minutes, stirring regularly, until it darkens slightly, smells fragrant, and the moisture evaporates.

Add the chicken and salt. Mix well so the chicken is coated in the paste. Cook for 4-5 minutes, allowing the chicken to lightly sear and absorb flavour.

Pour in the coconut milk and stir to combine. Add the cinnamon, cloves, cardamom, ground coriander, cumin, turmeric and brown sugar. Bring to a gentle simmer and cook uncovered for 20-25 minutes, stirring occasionally as the sauce reduces.

While the rendang cooks, toast the desiccated coconut in a dry pan over medium heat for 2-3 minutes, stirring constantly, until lightly golden and fragrant.

Stir in the toasted coconut and continue cooking, stirring more frequently, until the sauce thickens, becomes rich, coats the chicken with minimal excess liquid, and the chicken is cooked through, reaching an internal temperature of 74°C (165°F). Remove whole spices and set aside.

Rinse the rice until clear. Add to a pot with water, cinnamon stick, cardamom pods, cloves, kaffir lime leaves and salt. Bring to the boil, reduce to low, cover, and cook for 12 minutes. Rest covered for 5 minutes, then fluff and remove whole spices.

Divide the rice evenly among five containers and top each with chicken rendang, ensuring each portion gets plenty of the rich sauce. Finish with sliced spring onion.