Opor Ayam Chicken in White Coconut Curry
A gentle Indonesian curry in which bone-in chicken pieces are simmered in a creamy, mildly spiced coconut milk broth perfumed with lemongrass, galangal, and candlenuts. Rich yet delicately flavored, this classic is a centerpiece of Indonesian celebration meals.
Ingredients
- 3 lbs bone-in, skin-on chicken thighs and drumsticks
- 2 cans full-fat coconut milk
- 2 tbsp vegetable oil
- 6 shallots, roughly chopped
- 6 cloves garlic cloves, roughly chopped
- 4 candlenuts or macadamia nuts
- 2 inch fresh galangal or ginger, sliced
- 2 stalks lemongrass stalks, bruised
- 6 leaves kaffir lime leaves
- 1.5 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground white pepper
- 1.5 tsp salt
- 1 cup gluten-free chicken stock
- 1/4 cup fried shallots (store-bought or homemade)
Instructions
-
1
Blend the 6 roughly chopped shallots, 6 cloves roughly chopped garlic cloves, and 4 candlenuts or macadamia nuts in a small food processor or pound in a mortar until a smooth paste forms.
-
2
Heat the 2 tbsp vegetable oil in a large, heavy pot over medium heat. Add the paste and cook, stirring frequently, until fragrant and slightly golden, about 4 minutes. Add the 1.5 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp ground turmeric, and 1/2 tsp ground white pepper and cook for 1 more minute.
-
3
Add the 2 stalks bruised lemongrass stalks, 2 inch sliced fresh galangal or ginger, and 6 leaves kaffir lime leaves to the pot. Stir to combine with the spice paste.
-
4
Add the 3 lbs bone-in, skin-on chicken thighs and drumsticks to the pot and turn to coat in the paste. Pour in the 1 cup gluten-free chicken stock and bring to a simmer. Cook for 10 minutes.
-
5
Pour in the 2 cans full-fat coconut milk and stir well. Season with 1.5 tsp salt. Bring to a gentle simmer and cook uncovered, stirring occasionally, for 30-35 minutes until the chicken is cooked through to an internal temperature of 165°F (74°C) and the sauce has thickened.
-
6
Taste and adjust seasoning. Remove the lemongrass stalks stalks and fresh galangal or ginger slices before serving.
-
7
Ladle into bowls over steamed rice and top generously with 1/4 cup fried shallots (store-bought or homemade).