Name: Opor Ayam (Chicken in Coconut Milk)
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Chicken, cut into 8 pieces - 1 (2 to 3 pound); Lemon, juiced - 1; Candlenuts - 4; Ground coriander - 1 teaspoon; Cumin seeds - ½ teaspoon; Shallots, peeled - 7; Garlic, peeled - 5 cloves; Chopped galangal - 1 tablespoon; Chopped ginger - ½ tablespoon; White peppercorns - ½ teaspoon; Chopped fresh turmeric root - ½ teaspoon; Vegetable oil - 3 tablespoons; Lemongrass, bruised - 2 stalks; Tamarind juice - 1 tablespoon; Makrut lime leaves - 5; Bay leaves - 3; Salt - 1 teaspoon; White sugar - ½ teaspoon; Thin coconut milk - 3 ⅓ cups; Thick coconut milk - 1 cup; Thai basil (Optional) - 1 small bunch; Fried shallots - 1 (2.8 ounce) package

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Opor Ayam (Chicken in Coconut Milk)

1. Chicken, cut into 8 pieces - 1 (2 to 3 pound)

2. Lemon, juiced - 1

3. Candlenuts - 4

4. Ground coriander - 1 teaspoon

5. Cumin seeds - ½ teaspoon

6. Shallots, peeled - 7

7. Garlic, peeled - 5 cloves

8. Chopped galangal - 1 tablespoon

9. Chopped ginger - ½ tablespoon

10. White peppercorns - ½ teaspoon

11. Chopped fresh turmeric root - ½ teaspoon

12. Vegetable oil - 3 tablespoons

13. Lemongrass, bruised - 2 stalks

14. Tamarind juice - 1 tablespoon

15. Makrut lime leaves - 5

16. Bay leaves - 3

17. Salt - 1 teaspoon

18. White sugar - ½ teaspoon

19. Thin coconut milk - 3 ⅓ cups

20. Thick coconut milk - 1 cup

21. Thai basil (Optional) - 1 small bunch

22. Fried shallots - 1 (2.8 ounce) package

How to cook deliciously - Opor Ayam (Chicken in Coconut Milk)

1. Stage

Soak chicken pieces in lemon juice for 30 minutes.

2. Stage

Meanwhile, heat a dry skillet over medium heat. Toast candlenuts, coriander, and cumin in the skillet until fragrant, about 1 minute. Transfer to a large mortar and pestle and grind into a paste with shallots, garlic, galangal, ginger, peppercorns, and turmeric. Work in batches if necessary.

3. Stage

Heat oil in a large skillet over medium heat. Add spice paste and stir until aromatic, 2 to 3 minutes. Add lemongrass, tamarind juice, lime leaves, bay leaves, salt, and sugar.

4. Stage

Rinse lemon juice off chicken pieces and slide them into the skillet. Turn to coat evenly with spices. Pour in thin and thick coconut milk. Simmer until flavors combine, about 30 minutes. Add basil leaves. Continue cooking until chicken is tender, about 15 minutes more.

5. Stage

Serve chicken and sauce in a bowl, sprinkled with fried shallots.