Recipe for Kelia Ayam - Chicken Curry

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
8 x	Shallots, peeled and chopped
2 x	Garlic Cloves, peeled and chopped
4 x	Chopped Candlenuts *
2 tbl	Water
1/2 cup	Thick Coconut Milk
1 tsp	Ground Ginger
1 tsp	Ground New Mexico Chili
1 tsp	Ground Turmeric
1 x	Salam or Bay Leaf
	Salt to taste

Instructions:

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 couldnt 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,

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