Side Pannel
Kelia Ayam - Chicken Curry
Kelia Ayam - Chicken Curry
- Recipe Submitted by ADMIN on 09/26/2007
Category: Indonesian, Poultry
Ingredients List
- 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
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,
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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