Kelia Ayam Chicken Curry Recipe
Servings: 6
Ingredients
- 8 x Shallots, peeled and minced
- 2 x Garlic Cloves, peeled and minced
- 4 x Minced Candlenuts *
- 2 Tbsp. Water
- 2 1/2 c. Thick Coconut Lowfat milk
- 1 tsp Grnd Ginger
- 1 tsp Grnd New Mexico Chili
- 1 tsp Grnd Turmeric
- 1 x Salam or possibly Bay Leaf Salt to taste
- 3 1/2 lb Chicken cut up
Directions
- Put the Shallots, Garlic, and Candlenuts in a blender and work till smooth. Transfer to a deep pan or possibly wok, add in the rest of the ingredients.
- Simmer 1 to 1 1/2 hrs till the sauce is thick, then taste and add in more salt if necessary. Serve warm.
- * I couldn't find Candlenuts when I made this, so used Filberts instead!
- The curry turned out delicious anyway.
- P.S. Which was supposed to be one 3 1/2 lb chicken in the Ayam Goreng recipe, I notice it looks a little confusing,
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 6 servings | |
| Calories 452 | |
| Calories from Fat 293 | 65% |
| Total Fat 32.96g | 41% |
| Saturated Fat 12.92g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 130mg | 5% |
| Potassium 419mg | 12% |
| Total Carbs 3.38g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.11g | 1% |
| Protein 34.15g | 55% |
