Kelia Ayam - Chicken Curry Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
8: Shallots, peeled and chopped
2: Garlic Cloves, peeled and chopped
4: Chopped Candlenuts *,
2 tbsp: Water,
2 1/2 cup: Thick Coconut Milk,
1 tsp: Ground Ginger,
1 tsp: Ground New Mexico Chili,
1 tsp: Ground Turmeric,
1: Salam or Bay Leaf,
Salt to taste,
3 1/2 lbs: 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 1 1/2
hours until the sauce is thick, then taste and add
more salt if necessary. Serve hot.
* I couldnt 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,
Source from luhu.jp
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 couldnt 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,
Source from luhu.jp