Keto Indonesian Opor Ayam: Creamy Low-Carb Chicken Curry

Ingredients:

• 6 pieces of chicken
• For the spice paste:
  • 5 shallots
  • 1 tablespoon finely minced garlic (or as available)
  • 1 small piece of turmeric (about 1 inch)
  • 2 candlenuts
  • 1 teaspoon coriander seeds
• For the dry spices:
  • 1 stalk galangal, smashed
  • 1 stalk lemongrass, smashed
  • 2 bay leaves
  • 2 kaffir lime leaves
  • Salt, pepper, and seasoning to taste
• 1 can coconut milk (or fresh coconut milk)
• 2 scallions, chopped
• 4 red chili peppers (or to taste)

Instructions:

1. Prepare the Chicken:

   • Begin by boiling the chicken pieces in water. Once cooked, divide the broth into two portions: one for the opor and one to be reserved as stock for future use.

2. Fry the Chicken:

   • Lightly fry the chicken pieces until they are golden brown. Remove from heat and set aside.

3. Prepare the Broth:

   • Bring the reserved chicken broth to a boil.

4. Cook the Spice Paste:

   • In a pan, heat some oil and sauté the spice paste ingredients—shallots, garlic, turmeric, candlenuts, and coriander seeds—until fragrant.

5. Combine Ingredients:

   • Add the sautéed spice paste to the boiling chicken broth.
   • Next, add the fried chicken pieces into the pot.
   • Pour in the coconut milk and stir well.

6. Add the Dry Spices:

   • Incorporate the galangal, lemongrass, bay leaves, and kaffir lime leaves. Season with salt, pepper, and any additional seasoning to taste.

7. Simmer:

   • Let the opor simmer until the chicken is tender and the flavors have melded together.

8. Final Touches:

   • Stir in the chopped scallions and red chili peppers according to your taste preference.

9. Serve:

   • Once the chicken is fully cooked and the flavors are well developed, remove from heat. Serve the opor ayam hot, garnished as desired.

Enjoy this rich and flavorful Opor Ayam, perfectly suited for those following a low-carb diet!