A Sumatran chicken curry

• ‘Kelia’ is pronounced k’-lee-o.
• 1 small boiling chicken, cut up into serving pieces
• 4 cups thick santen (coconut milk)

Pound the shallots, garlic and kemiri into a paste (or, if you are using onion, slice the onion very finely). Mix all the ingredients with the santen, adding the pieces of chicken last. Simmer until the sauce is thick; this will take 1–2 hours. Taste, to make sure there is sufficient salt. Serve hot.

This dish will freeze well, but freeze it before the sauce is