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  • Kelia Ayam Chicken Curry

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    Kelia Ayam Chicken Curry
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 x Shallots, peeled and minced
    • 2 x Garlic Cloves, peeled and minced
    • 4 x Minced Candlenuts *
    • 2 Tbsp. Water
    • 2 1/2 c. Thick Coconut Lowfat milk
    • 1 tsp Grnd Ginger
    • 1 tsp Grnd New Mexico Chili
    • 1 tsp Grnd Turmeric
    • 1 x Salam or possibly Bay Leaf Salt to taste
    • 3 1/2 lb Chicken cut up

    Directions

    1. Put the Shallots, Garlic, and Candlenuts in a blender and work till smooth. Transfer to a deep pan or possibly wok, add in the rest of the ingredients.
    2. Simmer 1 to 1 1/2 hrs till the sauce is thick, then taste and add in more salt if necessary. Serve warm.
    3. * I couldn't find Candlenuts when I made this, so used Filberts instead!
    4. The curry turned out delicious anyway.
    5. P.S. Which 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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