| 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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