Kalio Ajam, Subtle Chicken Curry.
This quick curry is easy to prepare and should be served with plain boiled rice.
Ingredients.
1 1kg / 2 1/4 lb chicken.or chicken thighs or portions.
2 medium onions.
2.5 cm / 1 inch piece of fresh ginger root.
2 garlic cloves.
Chilli powder to taste.
Salt to taste.
1/2 a teaspoon of turmeric.
5 Macadamia nuts.
750 to 900 ml / 1 1/4 to 1 1/2 pints of thin coconut milk.
1 stalk of lemon grass.
2 tablespoons of lemon juice.
Method.
1. Cut the chicken into eight pieces.
2. Roughly chop the onions and ginger and grind them into a fine paste with the garlic, chilli powder, salt, turmeric and nuts. (use a mortar and pestle or a blender.) Add a little coconut milk to moisten the paste.
3. Pour the coconut milk into a saucepan, add the onion and spice mixture and stir well to mix.
4. Chop the lemon grass and sprinkle in to the coconut milk and spice mixture in the pan, heat the mixture gently, stirring frequently, to just below boiling point , do not allow to boil.
5. Put the chicken pieces into the sauce, and simmer gently, uncovered for 15 minutes, stir the mixture gently, then continue to cook uncovered over a very gentle heat for 40 minutes until the chicken is cooked and the sauce has thickened.
6. Strain the lemon juice into the curry, stir well and place on a warm serving dish, serve immediately.
Serves 4.
