Cherry & Dennis Recipes
Indonesian Opor Ayam
印尼椰香白咖喱雞
Recipe overview
Chicken thighs simmer gently with lemongrass, galangal, candlenuts and coconut milk in a mild Indonesian white curry.
01
Ingredients
Main ingredients
- 900 g chicken thighs
- 6 piece shallots
- 4 clove garlic
- 4 piece candlenuts
- 30 g galangal
- 2 stalk lemongrass stalks
- 4 piece makrut lime leaves
Seasoning
- 1 tsp ground turmeric
- 2 tsp salt
- 1 tsp sugar
- 2 tbsp cooking oil
Sauce
- 500 ml Coconut milk
- 500 ml water
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- measuring cup
- measuring spoons
- pot
- wooden spoon
- ladle
- bowl
03
Steps
Step 1
Prepare chicken
Cut chicken thighs into large pieces and pat dry.
Step 2
Blend spice paste
Blend shallots, garlic, candlenuts and turmeric with 50 ml water into a smooth spice paste.
Step 3
Bruise aromatics
Bruise and knot lemongrass, slice galangal and tear lime leaves.
Step 4
Brown chicken
Heat 1 tablespoon oil, brown the chicken lightly until opaque, then remove it from the pot.
Step 5
Fry spice paste
Add the remaining 1 tablespoon oil and fry the spice paste over medium-low heat for 5 minutes.
Step 6
Add aromatics
Add lemongrass, galangal and lime leaves; cook 1 minute.
Step 7
Add coconut liquid
Slowly stir in the coconut milk and the remaining 450 ml water until smooth.
Step 8
Return chicken
Return chicken; liquid should mostly cover it.
Step 9
Simmer gently
Simmer uncovered 25 minutes, stirring gently every 5 minutes.
Step 10
Season curry
Add salt and sugar; simmer 3 minutes.
Step 11
Check doneness
Chicken must reach 75°C and sauce remain smooth.
Step 12
Rest and serve
Rest 5 minutes, remove lemongrass and serve.
Common mistakes
- Do not let the steamer or pan run dry; use the stated doneness cue.
Tips
Measure every ingredient before starting and follow the sequence exactly.
