Creamy Chicken Opor Recipe
Ingredients:
- 1/2 chicken, cut into pieces
- 6 shallots
- 5 cloves garlic
- 2 red chilies
- 10 red bird’s eye chilies (optional, adjust to taste)
- 2 candlenuts
- 1/2-inch turmeric
- 1-inch ginger
- 2 bay leaves
- Ground coriander
- 1/4 tsp cumin
- Ground black pepper
- Salt, granulated sugar, chicken stock powder to taste
- 500 ml low-fat milk
- Water, as needed
Instructions:
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Prepare the Spice Paste: Grind shallots, garlic, candlenuts, cumin, turmeric, ginger, red chilies, and coriander until smooth. Set aside.
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Prepare the Chicken: Wash the chicken pieces thoroughly. Rub with lime juice and let it sit for about 20 minutes, then rinse.
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Cook the Chicken: In a pot, boil the chicken pieces until they are partially cooked. Discard the water and set aside the chicken.
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Sauté the Spice Paste: Heat some oil in a pan. Sauté the ground spice paste and bay leaves until fragrant and cooked through.
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Add Water and Chicken: Add water to the pan and stir well. Add the partially cooked chicken pieces. Season with sugar, salt, black pepper, and chicken stock powder. Cook until the liquid reduces slightly.
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Add Red Bird’s Eye Chilies and Milk: Add whole red bird’s eye chilies (if using) and pour in the low-fat milk. Stir to combine.
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Simmer Until Thickened: Let the mixture simmer over low heat until the chicken is tender and the sauce thickens. Adjust the seasoning as needed.
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Finish and Serve: Once cooked through and the sauce has thickened to your liking, remove from heat. Serve hot, garnished with fried shallots.
Enjoy this creamy and aromatic Chicken Opor with steamed rice or your favorite side dishes. Bon appétit!
Feel free to adjust the spiciness and creaminess to suit your taste preferences. This dish offers a delightful blend of Indonesian flavors that will surely impress your family and guests!
