Opor Ayam
Popular Indonesian dish made with chicken cooked soft in mild flavored coconut sauce.
Ingredients
Bumbu
- 2 onions roughly chopped
- 4 garlic cloves minced
- 4 candlenuts (kemiri) roasted
- 1 tsp shrimp paste (trassi)
- 1½ tsp coriander (ketoembar)
- ½ tsp cumin (djintin)
- ½ tsp tumeric (kurkuma)
Chicken and Spices
- 6 medium size chicken drumsticks
- 4 tbsp coconut oil
- 1 stalk fresh lemon grass (sereh) cut in 3 pieces
- 4 lime leaves (kaffir)
- 2 bay leaves
- ½ inch ginger (djahe)
- 1 can coconut milk
Instructions
- Make the bumbu with the onions, garlic, candlenuts, shrimp paste, coriander, cumin and tumeric in a blender.
- Rub the boemboe over the chicken and let is sit for 30 minutes in the refrigerator.
- In a large skillet or a wok, sauté the chicken in the 4 tbsp coconut oil.
- Add the ginger, lemongrass, bay leaves, lime leaves and 2 cups of water.
- Cook the chicken dish for about 15 minutes on a medium high stove.
- Add the coconut milk and salt to taste. Now let the chicken simmer over low heat. cook until the chicken drums are tender and the sauce has thickened.
Notes
For those with a shrimp allergy you can bypass the shrimp paste. The dish will still taste as good. Serve with rice.
Note: in the workshop photos you can see that the lemongrass was not cut up but the whole stalk was added. Before serving, remove the lemongrass, bay leaves and lime leaves.