Sunday, May 27, 2012

Opor Ayam (Chicken in Coconut Gravy Seasoning)

Recipe adapted fm
Opor ayam is an Indonesian chicken dish originated from central to eastern part of Java islands. This is usually served to enliven Eid ul-Fitr in their tradition, along with ketupat and sambal goreng kentang (chili-fried potato).  A new twist is given to this dish by browning the cooked chicken drumsticks with a grill.  Hubby learnt this from TV show Simply Ming.

4 chicken drumsticks
1 lime (squeeze the juice out)
grated rind of 1 lime (optional)
1 tsp coriander
1 tsp ground cumin
 4 candlenuts
½ tsp white peppercorn
½ tsp ground turmeric
½ tbsp chopped ginger
½ tbsp chopped galangal
5 cloves garlic
6 shallots
2 tablespoon oil
2 tablespoon tamarind juice
1 tsp salt
½ tsp sugar
2 stalks lemon-grass (bruised)
5 kaffir lime leaves (i omitted it)
3 salam leaves (can be substitute with bay leaves)
750 ml thin coconut milk
250 ml thick coconut milk
A handful of lime basil leaves (optional, i substituted with grated lime rind)
  1. Marinatechicken with lime juice for 30 minutes then rinse off. 
  2. Toast coriander, cumin and candlenut. Refine them using mortar and pestle, along with peppercorn, turmeric, ginger, galangal, garlic and shallot. 
  3. Pre-heat a pan with oil. Add spice paste and stir until aromatic. Add tamarind juice, salt, sugar, lemon-grass, kaffir lime leaf and salam leaf. 
  4. Put in the chicken until all coated with spices, add coconut milk. Continue to simmer under medium heat for 20 minutes or till chicken is cooked, then add lime basil leaves or grated rind of lime.
  5. Preheat grill on high.  Remove drumsticks from gravy and brown them for a few minutes.
  6. Pour half of the gravy into a serving bowl.  Place the grilled drumsticks in the bowl.  Drizzle the remaining gravy onto the drumsticks and the rest of the grated lime rind onto the grilled drumsticks.
  7. Serve warm with rice.

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