Kari Ayam Kelapa (curried Chicken With Toasted Coconut)

Total Time: 1 hr 45 mins Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 1 cut up the chicken.
• 2 boil the chillies in a small amount of water for2 minutes.
• 3 drain, remove seeds toast the coconut in a heavy skillet,over medium heat, stirring the whole while until it becomes a lovely brown.
• 4 do not leave it in the skillet as it will burn.
• 5 cool.
• 6 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.
• 7 if necessary add a tbsp of peanut oil.
• 8 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.
• 9 add ground coconut, coconut milk, bananas, and stir well.
• 10 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.