Chicken Curry with Toasted Coconut Recipe

(Kari Ayam Kelapa)

Ingredients : Serves 6

1.5 kg

4-6

1/2 cup

2 cups

2

3 cloves

1 teaspoon

1 teaspoon

1 tablespoon

2 teaspoons

1 stalk

3 tablespoons

2 teaspoons

6

2 teaspoons

Roasting chicken

Fresh red chilies

Desiccated coconut

Thick coconut milk

Onions, roughly chopped

Garlic

Dried shrimp paste (belachan)

Ground turmeric

Ground coriander

Ground cummin

Fresh lemon grass

Peanut oil

Salt

Curry leaves

Loas powder

• Cut chicken into joints. Boil whole chilies in a small amount of water for 2 minutes. Drain.

• remove seeds if you don't want a very hot curry.

• Put desiccated coconut into a heavy frying pan and fry on medium heat, stirring constantly, until it becomes a rich, dark brown. Immediately turn it on to a plate, for it will burn if left in the pan.

• When coconut has cooled slightly put it into the container of an electric blender, grind finely, then add about half cup of the coconut milk and blend again on high speed for 1 minute.

• Set the coconut mixture aside in a bowl, and without washing blender container, put in the chilies, onions, garlic, belachan, turmeric, coriander, cumin and sliced lemon grass or lemon rind.

• Blend to a puree. The water content of the onions should be enough to turn the mixture to a puree but if necessary add a tablespoon of the peanut oil.

• Heat remaining oil in a large saucepan and fry the onion mixture on low heat, stirring constantly, until moisture evaporates and oil shows around edge.

• Add ground coconut, coconut milk, salt, curry leaves and laos powder. Stir well.

• Add chicken and stir gently as mixture comes to simmering point.

• Simmer, uncovered, for 1 hour or until chicken is tender, stirring occasionally.

• Serve with rice and other accompaniments.