Kari Ayam Kelapa Curried Chicken With Toasted Coconut Recipes

KARI AYAM KELAPA (CURRIED CHICKEN WITH TOASTED COCONUT)

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.

CURRIED CHICKEN ROLLED IN TOASTED COCONUT

Steps:

• Put the stock and chicken breast in a small saucepan over low heat.
• Cover, bring to a simmer, then cook for 8 minutes.
• Set aside until completely cooled. This could be done the day before.
• Remove the chicken from the stock (saving the liquid for a soup) and chop medium-fine.
• In a bowl, beat the cream cheese with the mayonnaise until smooth.
• Add the chicken, onion, curry powder, walnuts, and salt; mix together gently.
• Cover the bowl with plastic wrap and refrigerate for a couple of hours - it's much easier to roll when cold.
• Dampen your hands and lightly roll the mixture into 3/4-inch balls.
• Press on a coating of toasted coconut and, if you can, serve this hors d'oeuvre within an hour so the coconut will stay crunchy.