Ingredients:
 | ¼ cup sliced shallots |
| 2 cloves garlic, sliced |
| 1 tablespoon peanut or corn oil |
| 1 tablespoon curry powder |
| One 3½-pound chicken, cut into
frying pieces |
| ½ cup water |
| 2 teaspoons salt |
| 2 teaspoons sugar |
| 3 pieces of jeruk purut, or 3 square
indies of lemon peel |
| 2 salam leaves (Indian bay leaves) |
| 1 stalk lemongrass |
| ½ cup potato, cut into ½-inch
cubes |
| ½ cup carrots, sliced julienne |
| ½ cup string beans, cut into 2-inch
pieces |
| 1½ cups coconut milk |
| One 3-ounce package cellophane
noodles (optional) |
|
Instructions:
| Stir fry the garlic and oil in
medium heat oil for two minutes. |
| Add the curry powder, and stir well;
then add the chicken pieces. |
| When the chicken turn slightly
brown, add the water. Bring it to a boil. |
| Put the salt, sugar, jeruk purut,
salam, lemon grass, potatoes, carrots, and string beans. Stir well. Finally, add the
coconut milk, and baste frequently so that the milk does not curdle and the sauce desolves
smoothly. |
| Cook the curry over medium heat for
thirty minutes, then add the cellophane noodles if desired. Cook ten minutes more, or
until the chicken is soft. This curry does have ample sauce. |
Makes 6 servings. |
