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Chicken Cooked In Coconut Milk Recipe
( ayam opor )
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Category : poultry |
Style : oven roasting | Serves : 4 |
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Ayam
Opor is an unusual recipe in that the sauce is white as it does not contain
chilies or turmeric unlike other Indonesian dishes.
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Ingredients |
| 1 1/2 kg |
Chicken, cut into 4 pieces |
| 600 ml |
Coconut milk |
| 4 cloves |
Garlic |
| 1 piece |
Onion, sliced |
| 4 pieces |
Macadamia nuts (or 8 almonds) |
| 2 1/2 cm |
Fresh galangal, peeled and bruised |
| 2 stems |
Lemongrass, fleshly part bruised |
| 3 pieces |
Lime leaves |
| 2 pieces |
Bay leaves |
| 1 tbsp |
Coriander seeds, dry-fried |
| 3 tbsp |
Cooking oil |
| 1 tsp |
Sugar |
| - |
Salt |
Method :
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Preheat oven to 1900C / 3750F
/ Gas 5.
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Season chicken pieces with salt and placed in an
oiled roasting and cook in the oven for approx. 25 minutes. (part cook).
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To prepare sauce, grind garlic, onion, nuts and
coriander to a fine paste in a food processor or in a mortar with a pestle, then heat oil in
a wok and fry the paste to bring out the flavor. Do not allow to brown.
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Add the part-cooked chicken pieces into the wok
together with the galangal, lemongrass, lime, bay leaves, sugar, coconut milk and salt to
taste. Stir and mix well to coat in the sauce.
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Bring to a boil and then reduce the heat and
simmer gently for 30 - 40 minutes, uncovered, until the chicken is tender and the
coconut sauce is reduced and thickened. Stir occasionally during cooking.
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Before serving, remove the bruised galangal, and
lemongrass.
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Serve with boiled rice and a sprinkling of
crispy deep-fried onions.
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