Kelia Ayam - Chicken Curry Recipe

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Kelia Ayam - Chicken Curry Recipe

 

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"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal."
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Kelia Ayam - Chicken Curry

 

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
1 salt to taste
3 1/2 lb chicken cut up



 

Preparation

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,

 

 

Servings: 6

 

 

 

 


 

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