KELIA AYAM - CHICKEN CURRY

      Title: KELIA AYAM - CHICKEN CURRY
  Categories: Indonesian, Chicken
       Yield: 6 Servings
  
       8    Shallots, peeled and chopped
       2    Garlic Cloves, peeled and
            -chopped
       4    Chopped Candlenuts *
       2 tb Water
   2 1/2 c  Thick Coconut Milk
       1 ts Ground Ginger
       1 ts Ground New Mexico Chili
       1 ts Ground Turmeric
       1    Salam or Bay Leaf
            Salt to taste
   3 1/2 lb Chicken cut up
  
   Put the Shallots, Garlic, and Candlenuts in a blender
   and work until smooth. Transfer to a deep pan or wok,
   add the rest of the ingredients. Simmer 1 to 1 1/2
   hours until the sauce is thick, then taste and add
   more salt if necessary. Serve hot.
   
   * I couldn't find Candlenuts when I made this, so used
   Filberts instead! The curry turned out delicious
   anyway.
   
   P.S. That was supposed to be one 3 1/2 lb chicken in
   the Ayam Goreng recipe, I notice it looks a little
   confusing,
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