Category: Chicken

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

Salt to taste

3 1/2 lb Chicken cut up

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,