Opor-Ayam Recipe

Ingredients

  • 1 whole chicken skin on.

For Paste

  • 250 gms Red onions
  • 8 cloves garlic
  • 25 gms chest nuts
  • 7 gms black pepper powder
  • 10 gms coriander powder
  • salt or to taste
  • 30 ml vegetable oil
  • 5 pieces candle nuts (or macadamia nuts)

Whole spices

  • 7 gms ginger (peeled, crushed)
  • 2 stalks lemongrass
  • 25 gms galangal
  • 2 pieces kafir limes leaves
  • 2 pieces bay leaves

Coconut milk mixture

  • 200 ml coconut milk
  • 200 ml water

Method:

  1. Put the chest nuts, half of the onions, garlic, pepper powder, coriander seed powder, and salt into the food processor to make a thick consistent paste.
  2. Pour the vegetable oil into a pan, and heat it.
  3. When hot, add the rest of the sliced onions, and sauté for a few minutes till they turn translucent.
  4. Now pour the spice paste into it and stir fry till the raw smell of the spice paste goes off.
  5. Add to it the additional spices: ginger, galangal, bay leaves and lemongrass, and kafir lime/ etrog/ lemon leaves. Keep stirring for 4-5 minutes or until fragrant. 
  6. Add the chicken, cut into small pieces, and stir it till the spices are coated well.
  7. Pour the coconut milk and water into pan. Stir to mix with spice paste & chicken. making sure that every piece of chicken is partly immersed into the mixture. 
  8. Cook for an hour or until chicken is tender. Serve with steamed rice.