Kari ayam kelapa

Kari ayam kelapa

Chicken curry with toasted coconut

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.5kg whole chicken
4-6 fresh red chillies
45g desiccated coconut
500ml thick coconut milk
2 onions, roughly chopped
3 garlic cloves
1 teaspoon dried shrimp paste
1 teaspoon ground turmeric
1 tablespoon ground coriander
2 teaspoons ground cumin
1 stem lemongrass, sliced
or 2 strips lemon zest
60ml peanut oil
2 teaspoons salt
8 daun salam leaves
2 teaspoons laos powder

Method

  1. Joint the chicken and cut into curry pieces. Soak the chillies in hot water for 20 minutes. Drain well.
  2. Put the coconut into a wok or large heavy-based frying pan over medium heat, stirring constantly, until it becomes a rich, dark brown. Remove to a plate.
  3. Put the coconut into a food processor and process to a fine powder, then add 125 ml of the coconut milk and process for 1 minute (in Asia fresh coconut would be roasted over coals and the nut meat then ground to a paste on a grinding stone). Remove the coconut mixture to a plate, and without washing the food processor, add the chillies, onion, garlic, shrimp paste, turmeric, coriander, cumin and lemongrass. Process to a purée, adding 1 tablespoon of the peanut oil, if needed.
  4. Heat the remaining oil in a clean wok over low heat. Add the onion mixture, stirring constantly, until the moisture evaporates and the oil separates. Add the ground coconut, coconut milk, salt, daun salam leaves and laos powder and stir well. Add the chicken and stir gently, then simmer for 1 hour, or until the chicken is tender and cooked through. Serve with rice and other accompaniments.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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