Chicken Curry (Ajam kerie)
4 servings | 8 thighs or drumsticks or 2-21/2 pound chicken |
| 1 medium onion, sliced |
| 2 cloves garlic, sliced |
| 1 tbs. curry powder |
| 1 tbs. ground coriander |
| 1 tsp. ground caraway |
| 2 carrots (optional) |
| salt to taste |
| 2 cups of coconut milk |
Wash the chicken season with garlic salt and pepper and bake at 180 ° in open oven dish for 30 minutes. Cut he carrot in 2 inch pieces and slice these lengthwise in thin strips. Brown the onion and garlic in 2 tbsp of vegetable oil and add all other ingredients for 5 minutes, add coconut milk and sliced carrots bring to a boil and poor over chicken and bake for 15 minutes longer.
