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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)
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.
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