Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 cups coconut milk
- 1 cup water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 tablespoons oil
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- 1 teaspoon salt
- 4 cloves garlic, minced
- 2 shallots, minced
- 2 inches ginger, peeled and sliced
- 2 red chilies, sliced
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a pot and sauté garlic, shallots, ginger, and red chilies until fragrant.
2. Add coriander powder and cumin powder, and stir for a minute.
3. Add chicken pieces and stir until they are coated with the spice mixture.
4. Pour in coconut milk, water, lemongrass, kaffir lime leaves, tamarind paste, palm sugar, and salt. Stir well.
5. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the chicken is cooked through and tender.
6. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
5. Temperature:
- Medium heat for sautéing, high heat for boiling, low heat for simmering.
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400 per serving
- Fat: 28g
- Carbohydrates: 9g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add vegetables such as potatoes, carrots, or green beans.
- Use different types of meat or seafood.
- Adjust the spiciness level by adding or reducing the amount of chilies.
Tips and tricks:
- Use fresh ingredients for better flavor.
- Bruise the lemongrass to release its aroma.
- Simmer the chicken until it is tender and falls off the bone.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice.
Garnishes:
- Chopped cilantro or scallions.
Pairings:
- Steamed rice, roti, or naan.
Suggested side dishes:
- Stir-fried vegetables, cucumber salad, or pickles.
Troubleshooting advice:
- If the sauce is too thin, simmer for a longer time to thicken it.
- If the sauce is too thick, add more water or coconut milk.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Opor Ayam is a traditional Indonesian dish that is often served during festive occasions such as weddings and religious ceremonies.
Flavor profiles:
- Creamy, savory, slightly sweet, and spicy.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Indonesian