This is a print preview of "Kelia Ayam Chicken Curry" recipe.

Kelia Ayam Chicken Curry Recipe
by Global Cookbook

Kelia Ayam Chicken Curry
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 6

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,