Chicken Simmered in Mild Coconut Gravy Recipe – Resep Opor Ayam
Chicken Simmered in Mild Coconut Gravy Recipe – Resep Opor Ayam
A mild dish without chilies but redolent of coriander, lemongrass, salam leaves and galangal, Opor Ayam is a universal favorite in Indonesia.
Ingredients :
- 3 cups (750 ml) thin coconut milk
- 1 fresh chicken (2 lbs/ 1 kg), cleaned and cut into serving pieces
- 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised
- 2 salam leaves
- 1/2 teaspoon salt
- 1/2 cup (125 ml) thick coconut milk
Spice Paste
- 5 candlenuts, roughly chopped
- 1 in (21/2 cm) fresh galangal, peeled and sliced
- 3 shallots, peeled
- 3 cloves garlic, peeled
- 2 tablespoons coriander seeds or
- 1 tablespoon ground coriander
- 1 teaspoon ground white pepper
- 1/2 tablespoon shaved palm sugar or dark brown sugar
Method :
- Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little coconut milk if necessary to keep the mixture turning.
- Bring the thin coconut milk and Spice Paste to a boil over high heat in a wok or large saucepan. Add the chicken pieces, lemongrass, salam leaves and salt, mix well and bring to a boil again. Reduce the heat to low and simmer uncovered for about 30 minutes, until the chicken is cooked and the sauce has reduced by a third. Finally add the thick coconut milk, simmer for 5 more minutes and remove from the heat.
- Transfer to a serving casserole and garnish with fresh chilies if desired.
Serves 4 to 6
Preparation time : 25 mins
Cooking time : 30 mins
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Source :
The Food of Indonesia
Delicious Recipes from Bali, Java and the Spice Islands
by Heinz von Holzen & Lother Arsana
photos by Heinz von Holzen
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See also Indonesian Recipe “Javanese Fried Chicken Recipe – Resep Ayam Goreng Yogya”
