Kari Ayam Kelapa (Curried chicken with toasted coconut)
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 (3 lb) fryer chickens
- 4 -6 red chilies
- 1⁄2 cup dried coconut
- 2 cups coconut milk (Use one tin or mix coconut powder)
- 2 bananas, mashed or finely chopped
- 2 onions, chopped
- 1 tablespoon coriander
- 4 cloves garlic, minced
- 1 teaspoon ground turmeric
- 2 teaspoons cumin
- 1 stalk fresh lemongrass (or use 2 strips lemon rind)
- 3 tablespoons peanut oil
- 1 -2 teaspoon prepared curry powder
- 2 teaspoons Laos powder (optional)
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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Reviews
-
I actually found this quite bland; especially considering how involved it was to make (it wasn't hard, it just took a while). Maybe that's just me!... Personally, I think it could do with almost twice the amount of coconut (I used 60g for 3 servings; 100g would be better); a bit more banana (1.5 large bananas, for 3); and perhaps more lemongrass (I used 1 stalk for half the recipe, 2 might have been better). It might be nice with some currants/raisins thrown in for texture and sweetness.
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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