Opor Ayam is a dish that traditionally consumed with ketupat during the Eidul-Fitr celebration in many parts of Indonesia. Otherwise this dish is also good to served with steamed rice and sambal goreng ati (beef liver in sambal).
This following recipe is easy to made and fitted also for special occasion other than Eidul-Fitr, such as welcome guests or family from afar. Do note that the following recipe not only valid for village chickens (Ayam kampung) but valid also for broiler chickens.
Ingredients :
Spice paste :
Directions :
This following recipe is easy to made and fitted also for special occasion other than Eidul-Fitr, such as welcome guests or family from afar. Do note that the following recipe not only valid for village chickens (Ayam kampung) but valid also for broiler chickens.
| Category | : Poultry |
| Preparing time | : ±75 minutes (Ayam kampung) : ±45 minutes Broiler chicken |
Ingredients :
- 1 Whole chicken cut into 8 or more pieces;
- 1 Stalk of fresh lemongrass, crushed;
- 500 ml thick coconut milk;
- 1 Litre thin coconut milk;
- 2 Bay leaf;
- 2 Lime leaves.
Spice paste :
- 8 Shallots;
- 4 Cloves of garlic;
- 1 teaspoon coriander powder;
- 1/2 teaspoon cumin powder;
- 1/2 teaspoon pepper powder;
- 1/2 tablespoon fresh galangal;
- 1/2 tablespoon fresh ginger;
- 5 Candlenuts;
- 1 teaspoon sugar;
- 2 teaspoon salt, add more if necessary.
Directions :
- Marinate Chicken with 1 tablespoon of salt. Leave it for 15 minutes.
- Grind or blend the ingredient of spice paste, heat 2 tablespoons of vegetalble oil and saute the spice paste. Then add lemongrass, bay leaf and lime leaves over medium-high heat untill fragrant.
- Add the chicken and stir bit with the spice and then poured the thin coconut milk. Add salt and sugar. Cook until it’s boiling.
- When the chicken is half-done, add the thick coconut milk. For Ayam kampung need an additional 30 minutes before adding the thick coconut milk. Continue cooking over a medium heat until it’s cooked.
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