How To Make Opor Ayam (Chicken in Coconut Milk)
Made with lemongrass and bold spices, this Indonesian chicken in coconut milk or opor ayam serves a creamy and delicious dish for an easy weeknight meal.
Serves:
Ingredients
- 3lbschicken,cut into 8 pieces
- 1lemon,juiced
- 4candlenuts
- 1tspground coriander
- ½tspcumin seeds
- 7shallots,peeled
- 5garlic cloves,peeled
- 1tbspgalangal,chopped
- ½tbspginger,chopped
- ½tspwhite peppercorns
- ½tspfresh turmeric root,chopped
- 3tbspvegetable oil
- 2lemongrass stalks,bruised
- 1tbsptamarind juice
- 5kaffir lime leaves
- 3bay leaves
- 1tspsalt
- ½tspwhite sugar
- 3⅓cupscoconut milk,thin
- 1cupcoconut milk,thick
- 1bunchsmall Thai basil
- 2.8ozfried shallots,(1 package)
Instructions
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Soak the chicken pieces in lemon juice for 30 minutes.
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Meanwhile, heat a dry skillet over medium heat. Toast the candlenuts, coriander, and cumin in the skillet for about 1 minute until fragrant.
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Transfer to a large mortar and pestle and grind into a paste with shallots, garlic, galangal, ginger, peppercorns, and turmeric. Work in batches, if necessary.
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Heat the oil in a large skillet over medium heat. Add the spice paste and stir for 2 to 3 minutes until aromatic. Add the lemongrass, tamarind juice, lime leaves, bay leaves, salt, and sugar.
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Rinse the lemon juice off the chicken pieces and slide them into the skillet. Turn to coat evenly with spices. Pour in the thin and thick coconut milk. Simmer for about 30 minutes until the flavors combine.
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Add the basil leaves. Continue cooking for about 15 minutes more until chicken is tender.
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Serve chicken and sauce in a bowl, sprinkled with fried shallots. Enjoy!
Nutrition
- Calories: 727.58kcal
- Fat: 58.40g
- Saturated Fat: 31.06g
- Trans Fat: 0.21g
- Monounsaturated Fat: 16.47g
- Polyunsaturated Fat: 6.79g
- Carbohydrates: 18.60g
- Fiber: 2.84g
- Sugar: 5.79g
- Protein: 36.39g
- Cholesterol: 127.57mg
- Sodium: 435.00mg
- Calcium: 91.24mg
- Potassium: 892.72mg
- Iron: 7.54mg
- Vitamin A: 84.14µg
- Vitamin C: 14.75mg
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