Kari Ayam Kelapa
chicken curry with roasted coconut

1500 gr chicken
500 ml santen asli
6 cm laos
3 tbsp arachide oil
2 tsp salt
6 curry leaves

6 red lomboks
125 gr grated coconut
2 onions
4 cloves garlic
1 tsp trasi
3 cm kunyit
1 tsp ketumbar
2 tsp jinten
1 sereh

Cara membuat:
Slice the chicken into pieces. Cook the lomboks for 2 minutes in water. Roast the grated coconut dry in a skillet until golden brown. Pound or grind the ingredients for the bumbu fine into a paste and mix it with half of the santen. Pound or grind the laos into a paste.
Heat in a wok the oil and add the paste and let it simmer slowly until the fluids have evaporated. Add the santen, the laos, the salt, the curry leaves and the chicken. Let it simmer slowly for 1 hour until the chicken is done.

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