Name: Chicken in white coconut sauce (Opor Ayam)
Yield: to serve four
Cuisine: Indonesia
Ingredients: salt and pepper; 3 cups thick santen (coconut milk); a piece of rhubarb, about 8 cm (3-4") long (rhubarb is the best alternative to the original Indonesian ingredient: cermé or belimbing wuluh); 2 Kaffir lime leaves or bay-leaves; ½ tsp cumin; a pinch of ground laos (galingale); 3 cloves garlic; 5 kemiri (candlenuts); 1 tsp ground coriander; 1 slice terasi; ½ a lemon; 5 shallots or 1 medium-sized onion; 1 medium-sized roasting chicken; ½ a red chilli or a pinch of chilli powder

Preparation info

to serve
four

Difficulty
Medium

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

Ingredients

1 medium-sized roasting chicken
½ a red chilli or a pinch of chilli powder

Method

Wash and dry the chicken, and rub it inside and out with salt and pepper and lemon juice. Roast for 1 hour at gas mark 5 (375° F). Leave to cool, and cut into serving pieces.

Make santen from half a fresh coconut or 320 g (12 oz) desiccated coconut. Peel and slice the shallots or onion. See