Indonesian Chicken Coconut Stew (Opor Ayam)
Ingredients:
- 1 kg chicken, cut into small pieces
- 1 packet coconut milk (santan kara)
- 2 bay leaves (salam)
- 2 slices galangal (laos)
- 4 kaffir lime leaves (daun jeruk)
- 1 stalk lemongrass (sereh), bruised
- 1 teaspoon powdered broth (kaldu bubuk)
- Sugar and salt to taste
- 1/2 teaspoon ground pepper (merica bubuk)
- Water, as needed
Spice Paste:
- 5 shallots (bawang merah)
- 3 cloves garlic (bawang putih)
- 1-inch piece ginger (jahe)
- 1-inch piece turmeric (kunir)
- 1 teaspoon coriander seeds (ketumbar)
- 3 candlenuts (kemiri)
Instructions:
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Prepare the Spice Paste: In a food processor or blender, grind together shallots, garlic, ginger, turmeric, coriander seeds, and candlenuts until smooth.
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Cooking the Stew: Heat some oil in a large pot over medium heat. Sauté the spice paste along with bay leaves, galangal, lemongrass, and kaffir lime leaves until fragrant.
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Add the Chicken: Once the spices are fragrant, add the chicken pieces that have been cleaned and cut. Stir well until the chicken is coated with the spices.
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Simmering: Pour in enough water to cover the chicken. Let it simmer until the chicken is tender. This usually takes about 30-40 minutes.
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Seasoning: When the chicken is tender, add ground pepper, sugar, salt, and powdered broth. Adjust the seasoning according to your taste preference.
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Adding Coconut Milk: Pour in the coconut milk (santan) and stir well. Let it simmer for another 10 minutes to allow the flavors to meld together.
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Final Touch: Once cooked through and flavorful, remove from heat. Serve hot, garnished with crispy fried shallots for extra crunch and flavor.
Enjoy this delightful Indonesian Chicken Coconut Stew (Opor Ayam) with steamed rice or your favorite side dishes. It’s a comforting dish that brings together rich coconut flavors with aromatic Indonesian spices.
