Kari Ayam Kelapa (Curried chicken with toasted coconut)

Recipe by Bergy
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READY IN: 1hr 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut up the chicken.
  • Boil the chillies in a small amount of water for2 minutes.
  • drain, remove seeds Toast the coconut in a heavy skillet,over medium heat, stirring the whole while until it becomes a lovely brown.
  • Do not leave it in the skillet as it will burn.
  • Cool.
  • Put the cooled coconut into a blender or food processor and grind very fine, add 1/2 cup coconut milk, blend again, set aside, in a bowl In the blender without washing it blend chillies, onion, garlic, tumeric, coriander, cummin, curry powder and sliced lemon grass (or lemon rind) Blend to a puree.
  • If necessary add a tbsp of peanut oil.
  • Heat the remaining oil in a skillet and add the pureed onions& spices, fry stirring constantly until the moisture evaporates and the oil is around the edges.
  • Add ground coconut, coconut milk, bananas, and stir well.
  • Add chicken and stir gently as the mixture comes to a simmer cover and slow simmer uncovered for 1 hour, stirring occasionally or until the chicken is tender.
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