Bone-in chicken pieces are simmered in rich and aromatic coconut milk broth.
Every Summer it seems like I’m involved in a painting project. I swear! I had no plan to paint anything this Summer! But I found myself at home depot checking out a gallon of paint and paint brushes! I have been painting for the past 8 hours. Boy…do I hate trims, moulding, and stairs with all my heart! I feel like my arms are about to detach from the main body! The kids though, thank God, I don’t see prints of paint around the carpet. The 3-year old boy was trying to paint too, but his sister was good enough in distracting him! Oh…what to do without my 6-year old! LOL!
It’s a good thing I have a big pot of this opor ayam I made the day before and I don’t have to worry about cooking. Feed and continue with my work. Traditional opor ayam is prepared by deep-frying the chicken pieces and then cooked in the coconut milk and spices. I didn’t deep fry the chicken and let the chicken just simmer in the aromatics and coconut milk. This dish is deeply flavorful from the spices and the creaminess of the coconut milk is simply wonderful. It’s a great dish served with rice and topped with deep-fried onion/shallots crisp.
Opor Ayam (Javanese Chicken in Coconut Milk)
- 3 pounds bone-in chicken pieces (leg quarters, drum stick, thighs)
- 4 cloves garlic
- 5 shallots peeled
- 4 kemiri/candlenuts or use about 10 macadamia nuts
- 1 Tbsp coriander seeds toasted until fragrant in a pan without oil
- 1 inch fresh laos/galangal peeled
- 1 inch ginger peeled
- 1 inch turmeric (optional) or 1 tsp of turmeric powder
Place all the ingredients for grinding in a food processor. Process into a paste. Heat the oil in a large dutch oven or pot and fry the paste to bring out the flavor. Do not allow it to brown. Add lemon grass, lime leaves and bay leaves, coconut milk. Mix well to coat in the sauce
Bring to a gentle simmer and then place the chicken pieces. Cover the pot and let it simmer for about 40 minutes until the chicken is tender Stir the mixture occasionally during cooking. Season with a pinch of salt and sugar to your taste. Add hard-boiled eggs and use a ladle to spoon the broth over and let cook for another 1 minute. Remove from the heat
Serve with rice and sprinkle with deep-fried onion/shallots crisp
You may see varieties of opor ayam that is more “pale” in color (don’t let the color fools you) and some have yellow tinge to it. Turmeric is responsible for the color. I have made both with and without. This recipe is with turmeric