All Food Recipes

1 small boiling chicken, cut up into serving pieces
4 cups thick santen (coconut milk)
6 shallots, or 1 onion
3 cloves garlic
3 kemiri (candlenuts)
1 tsp ground ginger
1 tsp chili powder
1/2 tsp laos (galingale)
1 salam leaf or bay-leaf
1 tsp turmeric
Salt

Pound the shallots, garlic and kemiri into a paste (or, if you are using onion, slice the onion vey finely). Mix all the ingredients with then santen, adding the pieces of chicken last. Simmer until the sauce is thick; this will take 1-2 hours. Taste, to make sure there is sufficient salt. Serve hot.
This dish will freeze well, but freeze it before the sauce is too thick. There should be enough sauce to cover the chicken when it is packed. To serve Kelia Ayam from the freeze, let it stand a hour or two to begin thawing, then put it straight into a pan or wok and heat until the sauce is thick.