Ingredients
- 1 kg chicken, cut into pieces
- 3 bay leaves
- 65 ml coconut milk (preferably Kara brand)
- Salt, seasoning powder, and sugar to taste
Spice Paste:
- 7 shallots
- 4 cloves garlic
- 1/2 tsp ground cumin
- 1/2 tsp ground pepper
- 1/2 tsp ground coriander
- 3 candlenuts
- 1 small piece turmeric
- Fresh ginger, to taste
Instructions
-
Prepare the Chicken: Rinse the chicken thoroughly and parboil until half-cooked. Once boiled, remove the chicken from the water (do not discard the broth).
-
Prepare the Spice Paste: In a pan, sauté the spice paste until fragrant. Add the bay leaves and continue cooking until aromatic.
-
Cooking Process: Add the partially cooked chicken into the spice mixture. Stir well to combine.
-
Add Broth and Coconut Milk: Pour in enough of the reserved chicken broth to cover the chicken. Add coconut milk gradually, stirring gently to prevent it from curdling. Bring to a gentle boil. (Do not add coconut milk when the broth is boiling as it may separate.)
-
Seasoning: Add sugar, seasoning powder, and salt to taste. Adjust the seasoning as needed.
-
Simmer Until Done: Simmer gently until the chicken is fully cooked and tender, and the flavors have melded together, about 20-30 minutes. Stir occasionally to ensure even cooking.
-
Serve: Once cooked, remove from heat. Garnish with a sprinkle of fried shallots or fresh herbs if desired. Serve hot with steamed rice.
This traditional Indonesian dish, Opor Ayam Kuah Kuning, delights with its aromatic spices and creamy coconut milk, making it a perfect choice for a flavorful meal any time of the year. Enjoy the rich flavors and tender chicken in this easy-to-follow recipe!