Name: A Sumatran chicken curry (Kelia Ayam)
Yield: to serve three to four
Cuisine: Indonesia
Ingredients: ½ tsp laos (galingale); 6 shallots, or 1 onion; 4 cups thick santen (coconut milk); 1 small boiling chicken, cut up into serving pieces; 1 salam leaf or bay-leaf; salt; 3 kemiri (candlenuts); 3 cloves garlic; 1 tsp ground ginger; 1 tsp chilli powder; 1 tsp turmeric

Preparation info

to serve
three to four

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

Ingredients

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

Method

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 too thick. There should b