Braised Chicken In Coconut Milk(Opor Ayam)

Indonesian

Indonesia, chicken, coconut

Ingredients Quantity Unit of Measure
Black Pepper Powder
Chicken Whole
Coconut Milk
Cooking Oil
Cooking Salt
Coriander Leaf
Cumin Powder
Galangal
Garlic
Ginger
Kemiri Nuts (Candleberry)
Lemon
Onion Dry
Tamarind Ripe Brown
Turmeric Powder
White Sugar Granulated
2.000
1.575
500.000
0.015
0.002
2.000
2.000
0.002
0.002
0.002
5.000
0.035
0.050
15.000
2.000
0.002
Grams
Kilogram
Millilitre
Litre
Kilogram
Grams
Grams
Kilogram
Kilogram
Kilogram
Grams
Kilogram
Kilogram
Grams
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Cut the chicken into eight pieces, discard the loose skin and fat and rub the pieces with the lemon juice. Broil for five minutes, turn the pieces over and broil for 5 minutes more. The chicken will be partially cooked and firm. In a blender, prepare a smooth sauce of the onion, garlic, turmeric, corriander, cumin, kemiri nuts, ginger, pepper and 1/2 cup of the coconut milk. Heat the oil in a sauce pan or wok and pour the sauce. Stir fry for two minutes; then add the balance of the coconut milk, tamarind liquid, salt, sugar, salam, laos, and jeruk purut. Add the pieces of precooked chicken, and bring to a boil over medium heat. Cook for five minutes, basting frequently; then continue to cook for twenty minutes more. The liquid will have reduced to a rather thick sauce, and the chicken will be tender but still firm.

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