Name: Opor Ayam (Chicken in Mild Coconut Sauce)
Yield: Makes 4 to 6 Servings
Ingredients: ¼ tablespoon turmeric (kunyit) powder; 1 teaspoon white pepper; ¼ cup peanut or corn oil (if using Method 2); 8 shallots, peeled (quartered if using Method 1, finely sliced if using Method 2); 1 clove garlic, peeled; 4 tomatoes, quartered; 1 stalk lemon grass (seray), upper stalks and outer layers removed, sliced thinly; 1 whole chicken, about 1.4 kg or 3 pounds, cut up into 8 to 10 pieces; 3 tablespoons ground coriander (ketumbar); 8 cups coconut milk, reserve coconut cream; 2 tablespoons grated coconut, dry-fried or toasted; 2.5 cm or 1 inch galangal (lengkuas), skinned and julienned; 5 green chillies, sliced lengthwise; Salt to taste; 2 candlenuts (buah keras)

Preparation info

Makes
4 to 6
Servings

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

There are two methods of cooking this dish. My mother’s original recipe called for the coconut cream to be heated before adding the spice paste. This is often how Thai curries are prepared. Another method is to fry the spice paste over low heat, and then add the thin coconut milk, followed by the coconut cream at the end, so that the cream does not curdle. Here I provide both methods so you can try the different styles for yourself.

Ingredients

Method

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Ingredients

Method

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