Kari Ayam Kelapa (Curried Chicken with Toasted Coconut)

Time

Prep 25 min · Cook 80 min · 105 min total

Difficulty

medium

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

   60 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.