Indonesian Coconut Curry Chicken with Kluweh

Opor Ayam Kampung with Kluweh

This delightful dish, Opor Ayam Kampung with Kluweh, combines the rich flavors of traditional Indonesian cuisine with tender free-range chicken and the unique taste of kluweh. A savory coconut milk-based curry, this recipe is perfect for a hearty family meal or special occasion.

Ingredients:

• 1/2 kg free-range chicken (ayam kampung)
• 1 kluweh muda (young kluweh)
• 1/4 grated old coconut (kelapa tua parut)
• Spice Paste:
  • 7 shallots (bawang merah)
  • 4 cloves garlic (bawang putih)
  • 1 thumb-sized piece of ginger (jahe)
  • 1 thumb-sized piece of turmeric (kunyit)
  • A small piece of kencur
  • 1 teaspoon coriander seeds (tumbar)
  • 1/4 teaspoon cumin seeds (jinten)
  • 1/2 teaspoon black pepper (merica)
  • 4 miri (Indonesian bay leaves)
  • Salt (garam) to taste
  • Sugar (gula) to taste
  • 1 tablespoon chicken bouillon powder (roico ayam)
  • 1 thumb-sized piece of lemongrass (sere) – smashed
  • 1 thumb-sized piece of galangal (laos) – smashed
  • 4 kaffir lime leaves (daun jeruk)
  • 2 Indonesian bay leaves (daun salam)

Instructions:

1. Prepare the Chicken: Clean the free-range chicken thoroughly and cut it into serving pieces. Place the chicken in a pot and cover with water. Bring to a boil and cook until the chicken is partially cooked. Drain and set aside.

   Related Articles

   • 
     Easy Chicken Meatball Noodle Soup (Bakso Ayam)
   • 
     Sweet Soy Glazed Chicken: A Flavorful Indonesian Delight
   • 
     Budget-Friendly Chicken Skin Soup with Fresh Vegetables
   • 
     Garlic-infused Crispy Chicken Wings

2. Prepare the Coconut Milk: Grate the old coconut and extract the coconut milk by squeezing the grated coconut with water. Set the coconut milk aside.

3. Prepare the Kluweh: Peel the kluweh and cut it into small pieces.

4. Make the Spice Paste: Using a food processor or mortar and pestle, blend the shallots, garlic, ginger, turmeric, kencur, coriander seeds, cumin seeds, black pepper, and miri into a smooth paste.

5. Cook the Spice Paste: Heat a little oil in a pan over medium heat. Add the spice paste and cook until fragrant and the oil begins to separate from the paste.

6. Combine Ingredients: Add the cooked spice paste to the pot with the partially cooked chicken. Stir to coat the chicken evenly.

7. Add Coconut Milk and Seasonings: Pour in the coconut milk and stir well. Bring the mixture to a boil, then reduce the heat to a simmer.

8. Add Kluweh and Seasonings: Add the kluweh pieces, smashed lemongrass, smashed galangal, kaffir lime leaves, and Indonesian bay leaves. Season with salt, sugar, and chicken bouillon powder.

9. Simmer: Allow the curry to simmer gently until the chicken is fully cooked and tender, and the kluweh is tender, about 30-45 minutes. Stir occasionally to prevent sticking.

10. Finish and Serve: Adjust the seasoning to taste. Garnish with fried shallots if desired. Serve the Opor Ayam Kampung with steamed rice and enjoy the rich, aromatic flavors of this traditional Indonesian dish.

This recipe brings together the essence of Indonesian flavors with the unique texture of kluweh, making it a memorable and comforting meal.