2.5cm (1 inch) piece of fresh root ginger,
peeled and chopped
2 tbsp finely chopped Brazil nuts
1 tbsp ground coriander
2 tsp ground cumin
2 tsp chopped fresh galangal
1 tsp salt
1/2 tsp fennel seeds, crushed
1/4 tsp pepper
1 tbsp vegetable oil
To garnish -
fried onion rings
Method :
Place
the spice paste ingredients in a blender or spice mill and blend to a
thick paste. Rub the paste over the chicken pieces and place in a
non-metallic dish. Cover and marinate for 2 hours.
Heat 2 tbsp of the oil in a saute pan. Add the onions and fry over a
moderate heat, stirring frequently, for 10 minutes or until softened and
golden. Remove with a slotted spoon; drain on kitchen paper.
Add the
remaining oil to the pan and stir in the chicken. Fry over a low heat
for 15 minutes, turning occasionally, until pale golden. Remove the
chicken from the pan, stir in 300ml (1/2 pint) of the coconut milk and
the measured water. Add the lemon grass, cinnamon and curry leaves,
bring to the boil, then return the chicken to the pan and cook,
uncovered, over a low heat for 40 minutes.
Stir in the remaining coconut milk and lemon juice, and cook for 10
minutes. Serve hot, garnished with the onions.
Serves 4
The English translation for "Ayam" is
chicken. The English translation for this dish is chicken and coconut
milk curry.
