Opor Ayam – Indonesian chicken stew in coconut milk gravy

March 17, 2009


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 🙂

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

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
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.


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