Kelia Ayam - Chicken Curry

Title:
Kelia Ayam - Chicken Curry

Yield:
6 Servings

Categories:
Indonesian,
Chicken




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






 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,


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini