OPOR AYAM - CHICKEN IN COCONUT SAUCE

OPOR AYAM - CHICKEN IN COCONUT SAUCE

Ingredients
700g (14 oz) chicken pieces
1 1/2 teaspoon salt
1 medium onion
1 teaspoon white pepper
5 cm (2 inch) piece fresh ginger
5 cm (2 inch) galangal/lengkuas
3 cloves garlic, crushed
4  black cardamoms, crushed
1 heaped teaspoon coriander, ground
1/2 teaspoon dried shrimp paste
8 candlenuts, ground
3 tablespoons oil
1 cup chicken stock
1 cup thick coconut milk
2 heaped teaspoons brown sugar
fresh coriander leaf or shredded spring onion

Method

1. Chop chicken into medium pieces.  Season with salt and pepper.  Finely chop onion, ginger and galangal and pound to a paste with garlic, cardamon, coriander, shrimp paste and candlenuts. 

2. Heat oil and fry seasoning paste for 4 minutes, then add chicken pieces and cook till well coloured.  Pour in chicken stock, stir well,cover bring to the boil, then turn heat down and simmer until chicken is tender.  Add a little more water or stock if needed.

3. Pour in coconut milk and sprinkle on brown sugar and cook until thickens. Garnish with coriander leaf or shredded spring onion.

Opor ayam can serve with steam rice/Ketupat nasi