Kelia ayam - chicken curry

6 servings

Ingredients

QuantityIngredient
8Shallots, peeled and chopped
2Garlic Cloves, peeled and chopped
4Chopped Candlenuts *
2tablespoonsWater
cupThick Coconut Milk
1teaspoonGround Ginger
1teaspoonGround New Mexico Chili
1teaspoonGround Turmeric
1Salam or Bay Leaf
Salt to taste
poundsChicken cut up

Directions

Put the Shallots, Garlic, and Candlenuts in a blender and work until smooth. Transfer to a deep pan or wok, add the rest of the ingredients. Simmer 1 to 1½ hours until the sauce is thick, then taste and add more salt if necessary. Serve hot.

* I couldn't find Candlenuts when I made this, so used Filberts instead! The curry turned out delicious anyway.

P.S. That was supposed to be one 3 ½ lb chicken in the Ayam Goreng recipe, I notice it looks a little confusing,