Indonesian Braised Chicken Curry (Opor Ayam)

This is the non-spicy Indonesian chicken curry, very well-known as Opor Ayam. The look is whiter than the usual curry that we normally know and I love eating this with vermicelli. Because the soup is relatively light, it can be also served like noodle soup. Enjoy trying out this recipe and happy cooking! 🙂

Total time: 1 hour

Servings: 4


INGREDIENTS

1 kg                 Chicken with bones

2 pcs.               Carrots, cut into approx. 1 cm

3 pcs.               Potatoes, cut into approx. 1-2 cm

4 pcs.               Dried Bay leaves

2 pcs.               Lemon grass

500 ml             Coconut milk

1 tsp                White pepper

1 tsp                Salt

1 tsp                Sugar

2 cup               Water

3 tbsp              Vegetable oil

To blend

4 pcs.               Shallots

5 pcs.               Garlic

6 pcs.               Candle nuts

3 cm                Fresh Tumeric

2 cm                Ginger

3 cm                Galangal

¼ cup               Water

GARNISH

Fried shallots


DIRECTION

  • Blend ingredients that need to be blended first.
  • Pre- heat a wok/pan with vegetable oil on medium. Add in the blended paste, lemon grass, and bay leaves. Cook for about 2-3 minutes, or until the color looks a little darker.
  • Add in water. Cook for another minute or two.
  • Place the chickens in the pot and let it cook for about 15 minutes. Stir them regularly so the chickens can be cooked equally.
  • Add in potatoes and carrots. Pour in coconut milk.
  • Season with salt and sugar. Cook for another 10-15 minutes until the potatoes and carrots are also cooked.
  • Ready to serve with cooked vermicelli, rice noodle, or rice. Garnish with fried shallots.

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