Opor Ayam (White Coconut Chicken Curry)

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.

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