Coconut Gravy Chicken Recipe
(Opor Ayam)
Indonesian Recipes

4 - 5 tbsp oil

3 shallots, finely shredded

Ground ingredients:

2 cloves garlic

8 shallots

1cm piece fresh turmeric

1/2 tsp ground black pepper

2 tsp coriander powder

4 candlenuts

1/2 tsp fennel

1/2 tsp cumin

11/2 cm ginger

3 cm galangal

(A)

1 stalk lemon grass - smashed

4cm cinnamon stick

1 star anise

2  'salam' leaves

100mm thick coconut milk

350ml thin coconut milk

1 tsb tamarind juice

3 kaffir lime leaves

Seasoning:

Salt to taste

1 tsp dark brown sugar or to taste

Method:

1. Combine ground ingredient with 1 tbsp oil into a paste. Marinate chicken with ground ingredients for several hours or preferably overnight in the refrigerator.

2. Heat just enough oil in a saucepan and fry sliced shallots until golden brown and crispy. Drain shallot crisps from oil.

3. Heat remaining oil in the saucepan: add chicken and fry until the meat is firm.

4. Add coconut milk and (A). Stir until mixture starts to boil. Simmer for 15 - 20 minutes until sauce thickens.

5. Add thick coconut milk and tamarind juice. Continue to cook for a further 10 - 15 minutes. Halfway through cooking add kaffir lime leaves and seasoning to taste.

6. When meat is cooked and tender, dish out and serve with a garnishing of crisp fried shallots.