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Name: Opor Ayam
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Indonesia
Ingredients: 1 kg chicken pieces; 500 ml coconut milk; 6 shallots; 4 cloves garlic; 4 candlenuts; 3 cm galangal; 2 stalks lemongrass; 1 tsp ground turmeric; 1 tsp ground coriander; 2 bay leaves; 3 kaffir lime leaves; 1 tsp salt; 2 tbsp cooking oil

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Indonesia1 h 15 minServes 4cooked before

Opor Ayam

Ingredients13

chicken pieces1 kg
coconut milk500 ml
shallots6
garlic4 cloves
candlenuts4
galangal3 cm
lemongrass2 stalks
ground turmeric1 tsp
ground coriander1 tsp
bay leaves2
kaffir lime leaves3
salt1 tsp
cooking oil2 tbsp

meatfruitvegetableotherspice & sauce

Method

Cut the chicken into serving pieces and pat dry.
Blend the shallots, garlic, candlenuts, turmeric, and coriander into a smooth paste.
Bruise the lemongrass and slice the galangal.
Heat the oil and fry the spice paste until fragrant.
Add the chicken and stir until the pieces are coated and lightly browned.
Pour in the coconut milk, then add the galangal, lemongrass, bay leaves, kaffir lime leaves, and salt.
Simmer gently, stirring often, until the chicken is cooked through and the sauce thickens.
Taste and adjust the salt, then serve warm with rice.