Opor Ayam is a very popular Indonesian Balinese curry (according to Rick Stein), braised in a lot of coconut milk and very mild in taste. It’s soft, light and tasty. The Opor Ayam I made’s a combination of Amy Beh and Rick Stein’s recipes or interpretation of them.
- 1.5kg chicken, chopped into bite-sized pcs (I used 1.2kg drummettes + 300g potatoes)
- 4-5 tbsp vegetable oil
- 3 shallots, finely shredded
- 1 tsp salt, or to taste
- 1 tsp dark brown sugar, or to taste
Ingredients to be ground into a Paste:
- 2 cloves garlic, chopped
- 8 shallots, chopped
- 1cm pc fresh turmeric, chopped
- ½ tsp ground black pepper
- 2 tsp coriander powder
- 4 candlenuts
- ½ tsp fennel
- ½ tsp cumin
- 1.5cm ginger, chopped
- 3 cm galangal, chopped (or according Rick, can be replaced with ginger)
- 1 tbsp vegetable oil
- 1 lemongrass, only white part, finely sliced – optional (I added it)
- 1-3 fresh chillies, deseeded, chopped – optional (I added 3)
- 1 stalk lemongrass, bruised or smashed
- 4 cm cinnamon stick
- 1 star anise
- 2 daun salam (I used dried bayleaves)
- 100ml thick coconut milk (a.k.a. coconut cream)
- 350ml thin coconut milk (a.k.a. coconut milk)
- 1 tbsp tamarind juice or ½ lime, juiced
- 3 kaffir lime leaves
|Prep time||40 mins +|
|Cook time||80 mins|
|Total time||±4 hrs|
- Marinate chicken with ground ingredients for several hrs or preferably overnite in fridge (I only marinated my drummettes for 2 hrs).
- Heat just enough oil in a large pot or wok and fry sliced shallots on low heat till goden brown and crispy. Drain shallot crisps and set aside.
- Heat remaining oil in pot or wok on medium heat. Add chicken with marinade and fry till meat’s almost cooked and oil separates, about 10 mins.
- Add thin coconut milk and ingredients A.
- Stir till mixture starts to boil. Lower heat and simmer chicken till sauce thickens, abt 15-20 mins.
- Add thick coconut milk (or coconut cream) and tamarind or lime juice. (Add potatoes too, if using.)
- Continue to cook for a further 15-20 mins.
- Add kaffir lime leaves, salt and sugar, to taste abt halfway thru cooking.
- It’s ready when meat’s completely cooked and tender, potatoes are cooked (but not soft) and sauce’s reduced and thickened.
- Serve with a garnishing of crisp fried shallots (I forgot about this!!).
But I’ll make it again my way coz I think all curries taste better with some potatoes in them.. Well, maybe I might try a mix of coconut milk and skimmed milk the next time to see if there’s a difference in taste as well as to make it slightly healthier. 🙂
We had it with steamed white rice and cubed cucumber-tomatoes. We also liked it with a little bit of spiciness – so the addition of chillies will remain.. 🙂
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