Opor Ayam (Chicken in Coconut Milk) Tarifi

Malzemeler

• 1 (2 to 3 pound) chicken, cut into 8 pieces1 lemon, juiced4 candlenuts1 teaspoon ground coriander0.5 teaspoon cumin seeds7 shallots, peeled5 cloves garlic, peeled1 tablespoon chopped galangal0.5 tablespoon chopped ginger0.5 teaspoon white peppercorns0.5 teaspoon chopped fresh turmeric root3 tablespoons vegetable oil2 stalks lemongrass, bruised1 tablespoon tamarind juice5 makrut lime leaves3 bay leaves1 teaspoon salt0.5 teaspoon white sugar3.3333332538605 cups thin coconut milk1 cup thick coconut milk1 small bunch Thai basil1 (2.8 ounce) package fried shallots

Hazırlanışı

1. Soak chicken pieces in lemon juice for 30 minutes.
2. Meanwhile, heat a dry skillet over medium heat. Toast candlenuts, coriander, and cumin in the skillet until fragrant, about 1 minute. Transfer to a large mortar and pestle and grind into a paste with shallots, garlic, galangal, ginger, peppercorns, and turmeric. Work in batches if necessary.
3. Heat oil in a large skillet over medium heat. Add spice paste and stir until aromatic, 2 to 3 minutes. Add lemongrass, tamarind juice, lime leaves, bay leaves, salt, and sugar.
4. Rinse lemon juice off chicken pieces and slide them into the skillet. Turn to coat evenly with spices. Pour in thin and thick coconut milk. Simmer until flavors combine, about 30 minutes. Add basil leaves. Continue cooking until chicken is tender, about 15 minutes more.
5. Serve chicken and sauce in a bowl, sprinkled with fried shallots.

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