Kari Ayam Kelapa (Curried chicken with toasted coconut) 1 (3 lb) fryer chicken Cut up the chicken. Boil the chillies in a small amount of water for 2 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. To the blender, add chillies, onion, garlic, tumeric, coriander, cumin, curry powder and sliced lemon grass (or lemon rind) Blend to a puree. If necessary add a tbsp of peanut oil to moisten. 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. Serve over rice with chutney, chopped apples, chopped tomatoes on the side. Rotis, Naam or chapatis set off this meal to a T. Temper the heat by the amount of curry powder & chillies that you use. |
Malaysian Chicken with Coconut Curry Sauce Curry Sauce can be made the day before required; cover, refrigerate, reheat in pan or microwave when ready to serve. Chicken 6 Chicken breast fillets Melt ghee in pan, add chicken, fry gently until golden brown and tender; drain, slice. Serve topped with Coconut Curry Sauce. Coconut Curry Sauce 30g Ghee Melt ghee in pan, add onions, garlic and lemon grass, sauté until onions are soft. Add chilies, cinnamon, cardamom and curry, cook, stirring, 1-min. Stir in coconut milk, simmer, uncovered, 5 minutes. Remove from heat, blend or process until smooth, strain, reheat. |
