Asian Poultry Recipes - Indonesian Chicken in Coconut Gravy (Opar Ayam) Recipe

Ingredients

• 3 garlic cloves, crushed

• 2 in. piece of fresh green. ginger, peeled and chopped

• 2 red chilies, chopped

• 3 candle or brazil nuts, chopped

• 1 Tbs. ground coriander

• 1 tsp. ground cumin

• 1/2 tsp. ground fennel

• 1/2 tsp. laos powder

• 5 Tbs. peanut oil

• 2 medium onions, sliced

• 1 x 4lb. chicken, cut into serving pieces

• 1 tsp. chopped lemon grass or grated lemon rind

• 2 1/2 cups thick coconut milk

• 2 curry leaves (optional)

• 1 tsp. sugar

Serves 6-8

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Method:

1. Put the garlic, ginger, chilies and nuts into a blender and blend to a paste. Transfer to a mixing bowl and stir in the coriander, cumin, fennel and laos powder until they are well mixed.

2. Add about 1 tablespoon of the peanut oil, or a little more if necessary, to blend the mixture to a smooth, thick paste and set aside. Heat the remaining oil in a large, deep frying-pan.

3. When it is hot, add the onions and fry, stirring occasionally, until they are soft. Add the spice paste and stir-fry for 2 minutes. Add the chicken pieces and baste with the spice mixture until they are thoroughly coated.

4. Stir in the lemon grass or rind and half the coconut milk, and bring to the boil. Reduce the heat to low, cover the pan and simmer for 30 minutes.

5. Stir in the curry leaves and sugar, then pour over the remaining coconut milk and bring to the boil. Reduce the heat to low and simmer the mixture

6. Uncovered, for 20 to 30 minutes, or until the chicken pieces are cooked through and tender. Serve at once.