Recipe : Chicken Curry

This Chicken Curry the taste is very delicate and delicious, I hardly likes it. more than anything else if it is eaten with saline fish.

INGREDIENTS

# ¼ cup sliced shallots
# 2 garlic cloves sliced
# 1 tablespoon peanut or corn oil
# 1 tablespoon curry powder
# 1 chicken - (3 ½ lbs) cut frying pieces
# ½ cup water
# 2 teaspoons salt
# 2 teaspoons sugar
# 3 pieces jeruk purut
(or a 3" square of lemon peel)
# 2 salam leaves (Indian bay leaves)
# 1 lemongrass stalk
# ½ cup potato in ½" cubes
# ½ cup julienne-sliced carrots
# ½ cup string beans in 2" pieces
# 1 ½ cups coconut milk
# 1 package cellophane noodles - (3 oz) (optional)

DIRECTIONS

1. 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.
2. Put in 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 dissolves smoothly.
3. 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.