Recipe - Kelia Ayam - Chicken Curry

8 Shallots, peeled and chopped
2 Garlic Cloves, peeled and
chopped
4 Chopped Candlenuts *
2 tablespoon Water
2 One half cup Thick Coconut Milk
1 teaspoon Ground Ginger
1 teaspoon Ground New Mexico Chili
1 teaspoon Ground Turmeric
1 Salam or Bay Leaf
Salt to taste
3 One half pound 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 One half 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 One half pound chicken in the Ayam Goreng
recipe, I notice it looks a little confusing,

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini