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Javanese chicken and coconut curry (opor ayam)
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Prep Time:
70 minutes
Cook Time:
Total Time:
70 minutes
Indonesian curry with crunchy macadamia nuts for added flavor and texture. Gluten-free and simple to make.
Ingredients:
  • 20.00 ml macadamia nuts
  • 20.00 ml whole coriander seeds
  • 140g red Asian shallots, peeled, coarsely chopped
  • 5cm-piece fresh ginger or galangal, peeled, chopped
  • 4 large garlic cloves, coarsely chopped
  • 1 fresh long red chilli, deseeded, chopped
  • 1 tsp grated palm sugar
  • 10.00 gm water
  • 25.20 gm coconut oil
  • 1.2kg chicken pieces
  • 2 lemongrass stalks, bruised, tied into a knot
  • 5 fresh makrut lime leaves
  • 1 cinnamon stick
  • 2 x 270ml cans coconut milk
  • Fried shallots, to serve (optional)
  • Sliced red chilli, to serve (optional)
  • Turmeric rice, to serve (see notes)
  • Lime wedges, to serve (optional)
Instructions:
  • In a hot heavy casserole dish, toast macadamia nuts and coriander seeds until fragrant, about 2 minutes. Crush coarsely in a mortar with a pestle.
  • In a food processor, blend macadamia mixture, shallot, ginger, garlic, chili, sugar, and water until finely chopped. Season with salt and pepper to taste.
  • In a casserole dish, heat 2 tsp of oil over medium-high heat. Season the chicken and cook in 2 batches, turning occasionally, for about 8 minutes until golden brown. Transfer to a plate and remove any excess oil.
  • Heat the remaining oil in the casserole dish over medium-low heat until shimmering. Cook the shallot mixture, lemongrass, makrut lime leaves, and cinnamon, stirring, for 5 minutes until fragrant. Add the chicken and coat with the mixture. Pour in the coconut milk and reduce heat to low. Cover and cook for 30 minutes until the chicken is tender. Uncover and simmer for an additional 5 minutes until the sauce thickens slightly.
  • Top with the crispy fried shallots and spicy chili flakes, if desired. Pair with fragrant turmeric-infused rice and fresh lime wedges, if preferred.

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