Indonesian Recipe
Indonesian Recipe

Button Facebook Teilen Twitter Button Show Google +1 Button

By clicking, the social buttons get activated. With a second click data will be transferred to Facebook & Co. and you can share our site with your friends. For more information on data protection please see our Disclaimer. Thank You!

Language
Indonesian recipes Indonesian recipes Indonesian recipes

Ingredients:

  1. 2 chicken thighs ( weighing about 500 gr/ 1 lb 2 oz)
  2. 1 lime or lemon
  3. 3 kaffir-lime leaves
  4. 1 stem lemon grass, outer leaves discarded, bruished
  5. 500 ml/ 1 pint thick coconut milk
  6. 1 tsp salt
  7. pepper ( to taste)
  8. 5 tsp oil

Spice for the paste:

  1. 6 shallots, chopped
  2. 4 cloves garlic, chopped
  3. 5 candlenuts, roughly chopped or crashed
  4. 1 TL galangale, chopped
  5. 1 TL coriander powder
  6. 1/4 TL cumin powder
Chicken In Coconut Gravy Ingredients

free worldwide delivery
Indonesia cook book

Introducing the delights of Indonesian cuisine, this cookbook combines traditional recipes with a voyage of discovery which dips into the cultural history of Indonesia.

buy the book from The Book Depository, free delivery
Chicken In Coconut Gravy

Chicken In Coconut Gravy

Place of origin: Java

Source: My Grandmother

Note..

Opor is a typical Javanese dish which will be served during Lebaran or end of Ramadhan festive days. This menu will be eaten usually with Ketupat ( A compressed rice which made from rice that has been wrapped in a woven palm leaf pouch then boiled). For those who can't stand hot and spicy dishes, opor is maybe the best choice ;-). There are two ways to prepare Opor Ayam. First version is to cook the chicken together with the spices and coconut milk until the chicken well cooked and the sauce becomes thick. Here you can save the cooking time. The second version is to fry the chicken until slighly coloured / half cooked then add them into the boiled coconut milk and continue cooking until the chicken well cooked. Personally I prefer the second method which I have learnt from my grandmother. To me the pre-cooked fried chicken tastes the best. The chicken also looks better, not so white like raw chicken ;-) However you can choose either first or second method which suitable for you. Have a nice try and happy cooking ;-)

Directions:

  1. Cut each chicken thigh into 3 pieces and rub them all over with lemon juice & 1/2 tsp of salt. Keep aside for 15 minutes.
  2. Heat 5 tbsp oil in a frying pan and fry the chicken until half cooked or the chicken slighly coloured. Put aside.
  3. Put all the ingredients for the paste into a blender and blend until smooth. Add a little bit oil if necessary.
  4. Heat 2 tbsp used oil in a wok or saucepan. (Don't add oil if already added during a blending process).
  5. Stir fry the paste until fragrant. Add the lemon grass and kaffir-lime leaf.
  6. Pour in the coconut milk and bring to boil on medium heat. Stir occationally.
  7. Adjust the seasoning, add the salt and pepper to taste.
  8. Add the chicken peaces, bring to boil again then simmer until the chicken well cooked and the coconut milk becomes thick.



Reviews & Comments


Write your own review:

Your rating:

      
      
      
      
      
      

Your name:

Your location:

Write your text:

Write your review:





Contact Us   Sitemap   Impressum & Disclaimer