Opor ayam - chicken in coconut milk

opor_ayam_-_chicken_in_coconut_milk

Indonesia is a country that is famous for its diverse culture and cuisine. It is a melting pot of flavors and spices, which makes it a food lover’s paradise. One of the most popular dishes in Indonesian cuisine is Opor Ayam, which is also known as chicken in coconut milk. This dish is typically served during special occasions and religious celebrations.

Opor Ayam is a creamy and fragrant dish that is prepared by simmering chicken pieces in coconut milk mixed with aromatic spices such as lemongrass, galangal, kaffir lime leaves, and turmeric. The dish is lightly spiced with a subtle sweetness that comes from the coconut milk, which balances the flavors perfectly.

The history of Opor Ayam dates back to the colonial era when Indonesia was under the Dutch rule. During this time, the Dutch introduced a variety of culinary influences, including the use of coconut milk in Indonesian cuisine. The dish quickly became popular among the locals due to its rich and creamy texture, which blended well with Indonesian spices and herbs.

Opor Ayam has a unique taste that varies depending on the region it is prepared in. The dish is particularly popular in Central Java, where it is commonly served during Eid Al-Fitr, which marks the end of the Muslim fasting month of Ramadan. In Bali, Opor Ayam is often cooked with a blend of local spices such as Balinese long pepper, garlic, and turmeric, which adds a distinct flavor to the dish.

Ingredients:

  • 1 whole chicken, cut into pieces
  • 4 cups coconut milk
  • 4 garlic cloves, crushed
  • 2 shallots, sliced
  • 2 lemongrass stalks, bruised
  • 3 kaffir lime leaves
  • 1 tsp turmeric powder
  • 2 tsp salt
  • 1 tsp sugar
  • 2 tbsp vegetable oil

Instructions:

  1. In a large pot, heat the vegetable oil over medium heat. Add the sliced shallots, crushed garlic, and lemongrass stalks, and cook until fragrant.

  2. Add the chicken pieces to the pot and cook until browned on all sides.

  3. Add the coconut milk, kaffir lime leaves, turmeric powder, salt, and sugar. Stir well to combine.

  4. Reduce the heat to low, cover the pot, and simer for about 30 minutes or until the chicken is cooked through and tender.

  5. Serve the Opor Ayam hot with rice or steamed vegetables.

In conclusion, Opor Ayam is a classic Indonesian dish that is loved by people of all ages due to its rich and creamy texture and the unique blend of traditional spices that makes it stand out from other Indonesian dishes. This dish is not only delicious but also easy to make at home, making it a great option for anyone who wants to experience the taste of Indonesia in their own kitchen.

Ingredients:

  • 1 kilogram chicken pieces, skin removed
  • 500 ml coconut milk
  • 2 stalks lemongrass, bruised
  • 4 kaffir lime leaves
  • 4 fresh bay leaves
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 2 teaspoons tamarind paste
  • 5 tablespoons oil
  • 5 shallots, thinly sliced
  • 4 garlic cloves, crushed
  • 2 teaspoons coriander powder
  • 2 teaspoons cumin powder
  • 1 teaspoon turmeric powder

Instructions:

  1. Heat the oil in a large saucepan over medium heat. Add the sliced shallots and crushed garlic, and fry until fragrant and golden, about 3-4 minutes.
  2. Add the coriander powder, cumin powder, and turmeric powder to the pan and cook for a further 2-3 minutes, stirring occasionally.
  3. Add the chicken pieces to the pan and cook until browned and well coated with the spice mixture.
  4. Add the coconut milk, lemongrass, kaffir lime leaves, bay leaves, salt, sugar, and tamarind paste to the pan. Stir until everything is well combined and the chicken is fully submerged in the liquid.
  5. Cover the pan and bring to a boil. Reduce the heat and simmer for about 30 minutes, or until the chicken is cooked through and tender.
  6. Serve the opor ayam with steamed rice and garnish with sliced chillies and fresh coriander leaves, if desired. Enjoy!