Indonesian Chicken in Coconut Gravy

Opor Ayam

Ingredients

Chicken: 1 kg chicken (cut into 8 pieces). Spice Paste: 8 shallots, 6 garlic cloves, 4 candlenuts, 2 tsp coriander, 1 tsp cumin, 1/2 tsp pepper. Aromatics: 4 lemongrass stalks (bruised), 4 bay leaves, 4 kaffir lime leaves, 2 inches galangal (sliced). Liquid: 2 cans coconut milk, 2 cups water. Seasoning: 2 tsp salt, 1 tbsp palm sugar, 1 tbsp tamarind paste. Garnish: Fried shallots, emping crackers.

Detail Steps and Procedure

1. Brown Chicken: Heat 2 tbsp oil, brown chicken pieces 3-4 minutes each side. Remove, set aside.

2. Make Spice Paste: Blend shallots, garlic, candlenuts, coriander, cumin, pepper until smooth.

3. Cook Paste: In same pot, add 2 tbsp oil. Cook spice paste 5-6 minutes until fragrant and oil separates.

4. Add Aromatics: Add lemongrass, bay leaves, kaffir lime leaves, galangal. Cook 1 minute.

5. Simmer Chicken: Return chicken to pot. Add coconut milk and water. Bring to gentle simmer (do not boil).

6. Cook: Cover, simmer 30-35 minutes until chicken is tender.

7. Season: Add salt, palm sugar, tamarind. Simmer 5 more minutes.

8. Thicken: If desired, cook uncovered 5 minutes to thicken sauce.

9. Serve: Garnish with fried shallots. Serve with rice and emping crackers.

Related Recipes