{"id":185,"date":"2010-04-26T03:33:37","date_gmt":"2010-04-26T10:33:37","guid":{"rendered":"https:\/\/recipes.avsky.org\/?p=185"},"modified":"2025-12-14T15:31:58","modified_gmt":"2025-12-14T22:31:58","slug":"opor-ajam","status":"publish","type":"post","link":"https:\/\/recipes.avsky.org\/?p=185","title":{"rendered":"Opor Ajam"},"content":{"rendered":"<p><strong>Opor Ajam <\/strong>(Chicken in White Curry) is non-spicy curry from Indonesia. The chicken is stewed in coconut milk with aromatic spices until tender.<\/p>\n<p><!--more--><\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li>1 whole chicken (I used thighs in the photo)<\/li>\n<li>2 teaspoons coriander seeds (toasted)<\/li>\n<li>4 shallots<\/li>\n<li>5 kemiri (candlenuts; can substitute with macadamias)<\/li>\n<li>1 cinnamon stick<\/li>\n<li>1 tablespoon oil<\/li>\n<li>2-3 cloves (optional)<\/li>\n<li>2-3 cups thick coconut milk<\/li>\n<li>1\/2 teaspoon cummin<\/li>\n<li>2 cloves of garlic<\/li>\n<li>1 thumb sized knob of fresh ginger<\/li>\n<li>1 lemongrass (cut into 4, lightly pounded)<\/li>\n<li>1 bay leaf<\/li>\n<li>Salt &amp; tamarind to taste<\/li>\n<\/ul>\n<p><strong><br \/>\nMETHOD:<\/strong><\/p>\n<ol>\n<li>Disjoint the chicken (or cut the chicken into 2cm cubes)<\/li>\n<li>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.<\/li>\n<li>Rub the paste into the chicken pieces.<\/li>\n<li>Slice the remaining shallot and garlic finely, and fry it in the oil with the cinnamon, cloves and lemongrass, until the onion changes colour.<\/li>\n<li>Add the chicken pieces and stir fry until the chicken changes colour.<\/li>\n<li>Add the coconut milk and simmer gently until the meat is cooked and tender.<\/li>\n<li>Add the tamarind and salt to taste before serving.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Opor Ajam (Chicken in White Curry) is non-spicy curry from Indonesia. The chicken is stewed in coconut milk with aromatic spices until tender.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[81,1],"tags":[],"class_list":["post-185","post","type-post","status-publish","format-standard","hentry","category-indonesian","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=185"}],"version-history":[{"count":3,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/185\/revisions"}],"predecessor-version":[{"id":397,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/185\/revisions\/397"}],"wp:attachment":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}