Creamy Indonesian Coconut Chicken Curry (Opor Ayam)

Ingredients

• 700 grams chicken pieces (or 1 kg if preferred)
• 1 large block of tofu (optional)
• 200 ml thick coconut milk (e.g., Rosebrand)
• 1 bay leaf
• 2 segments of galangal, smashed
• 1 stalk of lemongrass, smashed
• 2 kaffir lime leaves
• Spice Paste:
  • 4-5 cloves garlic
  • 7 shallots
  • 3 candlenuts
  • 1/4 teaspoon cumin seeds
  • 1/2 teaspoon black pepper
  • 1 teaspoon coriander seeds
  • 1/4 teaspoon ground cinnamon
  • 1-2 teaspoons salt (to taste)
  • 1 teaspoon sugar
• Marinade for Chicken:
  • Juice of 1 lime
  • 1 teaspoon salt

Instructions

1. Prepare the Chicken:

   • Marinate the chicken pieces with lime juice and salt. Let it sit for 10 minutes to remove the excess sliminess, then rinse thoroughly and drain.

2. Prepare the Spice Paste:

   • Blend the garlic, shallots, and candlenuts into a smooth paste.

3. Cook the Spice Paste:

   • In a pan, heat a small amount of oil and sauté the spice paste until fragrant. Add the bay leaf, kaffir lime leaves, galangal, and lemongrass. Continue cooking until the spices are aromatic.

4. Add the Chicken:

   • Add the chicken pieces to the pan. Stir well to coat the chicken with the spices, and cook until the chicken starts to turn pale.

5. Simmer the Dish:

   • Pour in enough water to cover the chicken. Cook until the chicken is tender.

6. Finish with Coconut Milk:

   • Reduce the heat and stir in the thick coconut milk. Simmer gently, stirring frequently to prevent the coconut milk from curdling.

7. Season and Serve:

   • Adjust the seasoning with salt and sugar to taste.
   • Garnish with crispy fried shallots if desired.

8. Serve:

   • Your Opor Ayam is now ready to be served. Enjoy it with steamed rice for a delightful meal!

This rich and aromatic Indonesian curry is perfect for special occasions or a comforting family dinner. Enjoy the savory blend of spices and creamy coconut milk that defines Opor Ayam!