Kari Ayam Kelapa (Curried chicken with toasted coconut)

Name: Kari Ayam Kelapa (Curried chicken with toasted coconut)
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 6 serving(s)
Ingredients: 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)

Submitted by Bergy

"Every country has it's own unique curries. This is a lovely smooth flavored curry with the added bananas. Serve over rice with chutney, chopped apples, chopped tomatoes on the side. Rotis, Naam or chapatis set off this meal to a T. Temper the heat by the amount of Curry powder & Chillies that you use"

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Ready In:: 1hr 45mins
Ingredients:: 14
Serves:: 6

ingredients

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)

directions

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.

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Reviews

I actually found this quite bland; especially considering how involved it was to make (it wasn't hard, it just took a while). Maybe that's just me!... Personally, I think it could do with almost twice the amount of coconut (I used 60g for 3 servings; 100g would be better); a bit more banana (1.5 large bananas, for 3); and perhaps more lemongrass (I used 1 stalk for half the recipe, 2 might have been better). It might be nice with some currants/raisins thrown in for texture and sweetness.

Xophmeister

RECIPE SUBMITTED BY

Bergy

Small town in the Okanagan, B.C.

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">

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