Opor Ajam

Opor Ajam (Chicken in White Curry) is non-spicy curry from Indonesia. The chicken is stewed in coconut milk with aromatic spices until tender.

INGREDIENTS:

• 1 whole chicken (I used thighs in the photo)
• 2 teaspoons coriander seeds (toasted)
• 4 shallots
• 5 kemiri (candlenuts; can substitute with macadamias)
• 1 cinnamon stick
• 1 tablespoon oil
• 2-3 cloves (optional)
• 2-3 cups thick coconut milk
• 1/2 teaspoon cummin
• 2 cloves of garlic
• 1 thumb sized knob of fresh ginger
• 1 lemongrass (cut into 4, lightly pounded)
• 1 bay leaf
• Salt & tamarind to taste

METHOD:

1. Disjoint the chicken (or cut the chicken into 2cm cubes)
2. Grate 3 of the shallots, crush one clove of garlic and blend them together into a fine paste with the kemiri (candlenuts), ginger, coriander seeds and cummin.
3. Rub the paste into the chicken pieces.
4. Slice the remaining shallot and garlic finely, and fry it in the oil with the cinnamon, cloves and lemongrass, until the onion changes colour.
5. Add the chicken pieces and stir fry until the chicken changes colour.
6. Add the coconut milk and simmer gently until the meat is cooked and tender.
7. Add the tamarind and salt to taste before serving.