| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Indo | Indonesian, Chicken | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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, From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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