Title: Kelia ayam - chicken curry
 Categories: Indonesian, Chicken
      Yield: 6 Servings
 
      8    Shallots, peeled and chopped
      2    Garlic Cloves, peeled and
           -chopped
      4    Chopped Candlenuts *
      2 tb Water
  2 1/2 c  Thick Coconut Milk
      1 ts Ground Ginger
      1 ts Ground New Mexico Chili
      1 ts Ground Turmeric
      1    Salam or Bay Leaf
           Salt to taste
  3 1/2 lb Chicken cut up
 
  Put the Shallots, Garlic, and Candlenuts in a blender and work until
  smooth. Transfer to a deep pan or wok, add the rest of the
  ingredients. Simmer 1 to 1 1/2 hours until the sauce is thick, then
  taste and add more salt if necessary. Serve hot.
  
  * I couldn't find Candlenuts when I made this, so used Filberts
  instead! The curry turned out delicious anyway.
  
  P.S. That was supposed to be one 3 1/2 lb chicken in the Ayam Goreng
  recipe, I notice it looks a little confusing,