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Chicken Cooked in Coconut Milk (Ayam Opor)

Chicken Cooked in Coconut Milk (Ayam Opor) comes together with Chicken Or Chicken Quarters, Garlic, Onion, Macadamia Nuts Or Almonds, and Coriander Seeds Or Ground Coriander. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 3 lb
• 4
• 1
• 4
• 1 tbsp
• 3 tbsp
• 1 pc
• 2
• 3
• 2
• 1 tsp

Method (preview)

1. 1

   Preheat the oven to 190C/375F/Gas 5.

2. 2

   Cut the chicken into four or eight pieces.

3. 3

   Season with salt.

4. 4

   Put in an oiled roasting tin and cook in the oven for 25 to 30 minutes.

5. 5

   Meanwhile prepare the sauce.

6. 6

   Heat the oil and fry the paste to bring out the flavour.

7. 7

   Do not allow it to brown.

8. 8

   Add the partially cooked chicken pieces to a wok together with the lengkuas or galangal, lemon grass, lime and bay leaves, sugar, coconut milk and some salt to taste.

9. 9

   Mix well until the chicken is well-coated with the sauce.

10. 10

    Bring to the boil then reduce the heat and simmer gently for 30 to 40 minutes, uncovered, until the chicken is tender and the coconut sauce is reduced and thickened; stir occasionally.

11. 11

    Just before serving remove the bruised lengkuas, lemon grass, bay and lime leaves. Serve with steamed rice sprinkled with crisp deep-fried onion.

12. 12

    The coconut milk (the unsweetened type, not the drink mix) is fairly readily found in cans in many supermarkets these days, not just Asian markets as used to be the case.

13. 13

    There are several brands available and they are relatively inexpensive.

14. 14

    MC format by Hallie. Untried.

15. 15

    Contributed to the FareShare Gazette by Hallie; 12 October 2008. www.fareshare.net