Braised Chicken In Coconut Milk(Opor Ayam)
Indonesian
Main
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 Grams Kilogram |
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.
