KARI AYAM KELAPA (CURRIED CHICKEN WITH TOASTED COCONUT)

Kari Ayam Kelapa (Curried chicken with toasted coconut) image

Provided by Bergy

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 14

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1 (3 lb) fryer chickens
4 -6 red chilies
1/2 cup dried coconut
2 cups coconut milk (Use one tin or mix coconut powder)
2 bananas, mashed or finely chopped
2 onions, chopped
1 tablespoon coriander
4 cloves garlic, minced
1 teaspoon ground turmeric
2 teaspoons cumin
1 stalk fresh lemongrass (or use 2 strips lemon rind)
3 tablespoons peanut oil
1 -2 teaspoon prepared curry powder
2 teaspoons Laos powder (optional)

Steps:

Cut up the chicken.
Boil the chillies in a small amount of water for2 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 In the blender without washing it blend chillies, onion, garlic, tumeric, coriander, cummin, curry powder and sliced lemon grass (or lemon rind) Blend to a puree.
If necessary add a tbsp of peanut oil.
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.