Name: Opor Ayam
Prep time: 18 min
Cook time: 90 min
Total time: 108 min
Yield: 5 servings
Cuisine: Indonesian
Ingredients: 600 g boneless chicken thighs; 400 ml coconut milk; 300 ml water; 80 g shallot; 4 cloves garlic; 10 g fresh ginger; 10 g fresh turmeric; 10 g galangal; 2 tsp coriander seeds; 3 pcs candlenut (kemiri); 2 stalks lemongrass; 4 leaf kaffir lime leaves; 1 leaf bay leaf; 2 tbsp vegetable oil; 1 tbsp lime juice; 1 to taste salt; 1 tsp sugar; 1 to taste black pepper (ground); 500 g cooked rice

Ingredients

boneless chicken thighs600 g

coconut milk400 ml

water300 ml

shallot80 g

garlic4 cloves

fresh ginger10 g

fresh turmeric10 g

galangal10 g

coriander seeds2 tsp

candlenut (kemiri)3 pcs

lemongrass2 stalks

kaffir lime leaves4 leaf

bay leaf1 leaf

vegetable oil2 tbsp

lime juice1 tbsp

salt1 to taste

sugar1 tsp

black pepper (ground)1 to taste

cooked rice500 g

Instructions

Rub the chicken thighs with 1 tsp salt and drizzle with lime juice; set aside for 10 minutes.

Blend the shallots, garlic, ginger, turmeric, galangal, coriander and candlenuts into a smooth paste.

Heat vegetable oil in a heavy-bottomed pot; add the paste, bruised lemongrass stalks, kaffir lime leaves and bay leaf, and fry for 5–7 minutes until the spices are very fragrant.

Add the chicken thighs, stir to coat with the paste and fry for 5 minutes until the meat changes color.

Pour in the coconut milk and water, add the remaining salt, sugar and black pepper; bring to a gentle simmer.

Cover the pot and braise over low heat for 35–45 minutes, stirring gently from time to time, until the chicken is tender and the sauce has thickened; don't let the coconut milk boil hard.

Remove the lemongrass, kaffir lime leaves and bay leaf, taste and add more salt if needed; serve the opor ayam hot with steamed rice.

Opor Ayam

Ingredients

Instructions

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