Kelia ayam - chicken curry
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Shallots, peeled and chopped | |
| 2 | Garlic Cloves, peeled and chopped | |
| 4 | 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 | Salam or Bay Leaf | |
| Salt to taste | ||
| 3½ | pounds | Chicken 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,