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Kelia Ayam - Chicken Curry



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Kelia Ayam - Chicken Curry

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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 1 1/2 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 1/2 lb chicken in the Ayam Goreng
recipe, I notice it looks a little confusing,


Ingredients:

8 Shallots, peeled and chopped
2 Garlic Cloves, peeled and
-chopped
4 Chopped Candlenuts *
2 tb Water
2 1/2 c Thick Coconut Milk
1 ts Ground Ginger
1 ts Ground New Mexico Chili
1 ts Ground Turmeric
1 Salam or Bay Leaf
Salt to taste
3 1/2 lb Chicken cut up

Serves:

6 Servings

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