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Opor Ayam (Chicken in Coconut Milk)
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Prep Time:
15 minutes
15 minutes
Cook Time:
50 minutes
50 minutes
Total Time:
95 minutes
95 minutes
Make Indonesian chicken stew with coconut milk, lemongrass, ginger, galangal, and lime leaves this Ramadan for a delicious aroma.
Ingredients:
- 1 (2 to 3 pound) chicken, cut into 8 pieces
- 1 lemon, juiced
- 4 candlenuts
- 1 teaspoon ground coriander
- 0.5 teaspoon cumin seeds
- 7 shallots, peeled
- 5 cloves garlic, peeled
- 1 tablespoon chopped galangal
- 0.5 tablespoon chopped ginger
- 0.5 teaspoon white peppercorns
- 0.5 teaspoon chopped fresh turmeric root
- 3 tablespoons vegetable oil
- 2 stalks lemongrass, bruised
- 1 tablespoon tamarind juice
- 5 makrut lime leaves
- 3 bay leaves
- 0.5 teaspoon white sugar
- 3.3333332538605 cups thin coconut milk
- 1 cup thick coconut milk
- 1 small bunch Thai basil
- 1 (2.8 ounce) package fried shallots
Instructions:
- Marinate chicken pieces in zesty lemon juice for 30 minutes.
- Heat a dry skillet over medium heat. Toast the candlenuts, coriander, and cumin 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, working in batches if needed.
- In a large skillet over medium heat, simmer oil. Stir in spice paste until fragrant for 2 to 3 minutes. Incorporate lemongrass, tamarind juice, lime leaves, bay leaves, salt, and sugar.
- Wash off lemon juice from chicken pieces and transfer them to the skillet. Coat evenly with spices. Add both thin and thick coconut milk. Simmer for 30 minutes for flavors to meld. Stir in basil leaves and cook until chicken is tender, around 15 more minutes.
- Present the chicken and sauce in a bowl, garnished with crispy fried shallots.