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Kelia ayam - chicken curry

Yield: 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

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