World Flavors Cookbook

Opor Ayam

Chicken braised in a pale, lightly spiced coconut milk sauce — Central Java's Eid celebration dish, always served with ketupat.

Cuisine: Indonesia

Ingredients

• 1 whole chicken, cut
• 400ml coconut milk
• 200ml thin coconut milk
• For paste: shallots, garlic, galangal, lemongrass, candlenut, coriander, cumin, white pepper, turmeric
• Kaffir lime leaves, bay leaves
• 2 tbsp oil
• Salt, palm sugar

Instructions

1. Blend and fry spice paste in oil until fragrant.
2. Add chicken pieces. Coat in paste.
3. Add thin coconut milk. Simmer 25 minutes.
4. Add thick coconut milk. Cook gently until chicken tender.
5. Do not boil vigorously once thick milk added.
6. Season with salt and palm sugar.