Kelia ayam - chicken curry

Yield: 6 servings

Measure Ingredient
8 \N Shallots, peeled and chopped
2 \N Garlic Cloves, peeled and chopped
4 \N Chopped Candlenuts *
2 tablespoons Water
2½ cup Thick Coconut Milk
1 teaspoon Ground Ginger
1 teaspoon Ground New Mexico Chili
1 teaspoon Ground Turmeric
1 \N Salam or Bay Leaf
\N \N Salt to taste
3½ pounds Chicken cut up

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,

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