Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 cans of coconut milk (13.5 oz each)
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 2 cinnamon sticks
- 4 cloves
- 4 cardamom pods
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tbsp palm sugar
- 2 tbsp vegetable oil
- 2 cups water
Special equipment needed:
- Mortar and pestle or spice grinder
- Large pot with lid
Step-by-step instructions:
1. In a mortar and pestle or spice grinder, grind the coriander seeds, cumin seeds, and turmeric powder into a fine powder.
2. Heat the vegetable oil in a large pot over medium heat. Add the ground spices, lemongrass, kaffir lime leaves, bay leaves, cinnamon sticks, cloves, and cardamom pods. Stir for 1-2 minutes until fragrant.
3. Add the chicken pieces to the pot and stir to coat with the spices. Cook for 5-7 minutes until the chicken is browned on all sides.
4. Pour in the coconut milk and water. Add the salt and palm sugar. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 45-60 minutes, stirring occasionally, until the chicken is cooked through and tender.
6. Remove the lemongrass, kaffir lime leaves, bay leaves, cinnamon sticks, cloves, and cardamom pods from the pot before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Medium heat for cooking the spices, low heat for simmering the chicken.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 32g
Protein: 30g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 600mg
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Palm sugar can be substituted with brown sugar or honey.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add diced potatoes or carrots to the pot for a heartier meal.
- Use different spices such as ginger, garlic, or chili peppers for a spicier version.
- Add shrimp or tofu for a vegetarian option.
Tips and tricks:
- Use a sharp knife to cut the chicken into pieces.
- Brown the chicken well before adding the coconut milk to develop more flavor.
- Stir occasionally to prevent the chicken from sticking to the bottom of the pot.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve the Opor Ayam with steamed rice and garnish with chopped cilantro or scallions.
Garnishes:
Chopped cilantro or scallions.
Pairings:
Steamed rice, naan bread, or roti.
Suggested side dishes:
Cucumber salad, pickled vegetables, or stir-fried greens.
Troubleshooting advice:
- If the chicken is not cooked through after 45-60 minutes, continue simmering until it is tender.
- If the sauce is too thin, simmer uncovered for a few minutes to thicken it.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Refrigerate leftovers promptly to prevent bacterial growth.
Food history:
Opor Ayam is a traditional Indonesian dish that is typically served during special occasions such as weddings or religious ceremonies.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and garnish with chopped cilantro or scallions.
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Region: Indonesian