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Opor Solo
chicken curry from Solo

1 chicken (1200 gr)
1000 ml coconut milk
7 shallots
4 pieces of garlic
10 candle nuts
1 tbsp corriander
1 tsp jinten
3 salam leaves
1 lemon grass
6 cm laos (lenguas), crushed
salt and pepper too taste
3 tbsp oil
Cut the meat into pieces. Have the chicken boiled in a pan with the half of the coconut milk with the lemon grass and the laos for 15 minutes. Ground the shallots, the garlic, the candlenuts, the jinten and the coriander into a paste. Heat in a wok the oil and fry the paste for 3 minutes. Then add the remainer of the coconut milk, the salt and the pepper and  the chicken with the coconut milk and let it simmer for 30 minutes until the meat is tender and the liquid has thickened.

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