Indonesian Chicken Opor Stew
Ingredients
- 1 whole free-range chicken, cut into 12 pieces
- Oil for sautéing
- 800 ml thin coconut milk
- 250 ml thick coconut milk
- Fried shallots as needed for garnish
- Salt to taste
- Sugar to taste
- Seasoning to taste
Spice paste
- 15 shallots
- 6 garlic cloves
- 2 cm turmeric
- 1 tablespoon coriander
- 1 teaspoon pepper
- 1 teaspoon cumin
- 5 candlenuts
Aromatics
- 3 kaffir lime leaves
- 3 bay leaves
- 5 cm galangal
- 3 cm ginger
- 2 cardamom pods
Preparation
Sauté all spices until fragrant, then add chicken and sauté until it changes color.
Add thin coconut milk, then add salt, sugar, and seasoning, and cook until chicken is done.
Add thick coconut milk and cook until chicken is tender and sauce thickens, then taste, remove from heat, and serve with a sprinkle of fried shallots.
