Opor Ayam – Indonesian chicken stew in coconut milk gravy

This is an all time favourite for Indonesian. Don’t let the list of ingredients scares you, it is actually easy to make, you just need to prepare the herbs then dump all of it in a pot

Ingredients:
500 gr whole chicken, cut in pieces, marinate in lemon juice for about 20 minutes then wash to clean
800 ml thin coconut milk
300 ml thick coconut milk
salt and sugar to taste

Herbs:
1 lemongrass
4 kaffir lime leaves
5 cloves
5 cm cinnamon stick
2 salam leaves, you can omit this if you don’t have it

Make it into paste:
7 shallots
4 garlic
2 tsp coriander seeds, roasted
½ tsp cumin seeds, roasted
½ tsp white pepper
½ tsp nutmeg
4 candlenuts, roasted
5 cm fresh ginger
Direction:
Boil the thin coconut milk, add the chicken pieces and herbs.
Sautee the paste ingredients until fragarant, add into the chicken mixture, stir frequently . Add salt and sugar to taste.
After the chicken’s done, pour in thick coconut milk, cook for another 10 minutes, stir frequently.

The chicken is ready to be served with warm rice and fried shallots.

Applesauce Chicken

this is quite hot with cayenne pepper in it, adjust it to your taste

Ingredients:
25 gr flour
2 tsp cayenne pepper
500 gr chicken fillet, diced
100 gr carrots, cut 1/2 cm thick, boiled
25 gr butter
1 onion, diced
2 garlic, minced
450 ml warm milk
salt and pepper
5 tbsp applesauce
150 gr sour cream
1/2 tsp coriander powder

paprika powder for garnish

Directions:
mix all dry ingredients, mix it evenly with chicken pieces.
shake the chicken and put aside the left over flour mixture.

melt the butter, stir in onion and garlic
cook until fragrant then add the chicken, let it brown.

add in the left over flour mixture then pour in milk a little by a little until the sauce thickened. Adjust the taste.

add in applesauce, carrots and sour cream, mix well.

serve the chicken with warm rice and shake some paprika powder and fried onions on top.