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| RECIPE FOR KELIA AYAM - CHICKEN CURRY |
Title: Kelia Ayam - Chicken Curry
Category: Indonesian Chicken -game
Serves: 6
Ingredients:
| 8.00 | | Shallots, peeled and chopped | | 2.00 | | Garlic Cloves, peeled and | | | chopped | | 4.00 | | Chopped Candlenuts * | | 2.00 | tb | Water | | 2.50 | c | Thick Coconut Milk | | 1.00 | ts | Ground Ginger | | 1.00 | ts | Ground New Mexico Chili | | 1.00 | ts | Ground Turmeric | | 1.00 | | Salam or Bay Leaf | | | Salt to taste | | 3.50 | lb | Chicken cut up |
Instructions:
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,
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