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Kelia Ayam - Chicken Currychicken, indonesian 8 shallots, peeled and chopped 2 garlic cloves, peeled and chopped 4 chopped candlenuts * 2 tablespoon water 2 1/2 cup thick coconut milk 1 teaspoon ground ginger 1 teaspoon ground new mexico chili 1 teaspoon ground turmeric 1 salam or bay leaf 1 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,
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