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Chicken in Coconut Milk (Opor Ayam) From "All in Good Taste" episode AGT-510

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Chicken in Coconut Milk (Opor Ayam)

Ingredients for Chicken:

1 chicken, cut into 8 pieces
1 stalk lemongrass, cut into 6" pieces
2 cloves garlic
1/2 tsp. salt
juice of 1/2 lime

Ingredients for Coconut Milk Sauce:

1/2 cup onion, sliced
2 cloves garlic
2 chili peppers
1 tsp. galangal, chopped
1 tsp. ginger, chopped
1/2 tsp. turmeric
1/4 tsp. cumin
1 tsp. coriander
6 kemiri nuts
1 Tbs. tamarind
2 salam leaves
4 kaffir lime leaves (or you can use lime rind)
1 tsp. salt
3 cups thick coconut milk
2 Tbs. peanut oil

Notes:

• Galangal (guh-LANG-guhl) is a rhizome with a hot, ginger-peppery flavor and is used primarily as a spice. It is also known as Laos ginger.

• Tamarind (TAM-un-rihnd) is also known as an Indian date. It is a fruit with a sweet-and-sour pulp. When dried, it becomes extremely sour.

• Kaffir lime leaves have a unique double shape and look like two leaves joined end to end.

• Salam leaves are referred to as the Indonesian bay leaf. Substitute bay leaves if you can't locate salam leaves.

  Kemiri nuts are also known as candlenuts and can be found in Asian food stores. You can substitute 1 macadamia or 2 almonds per kemiri nut.

Place chicken pieces in a baking dish. Place lemongrass pieces, garlic and salt in food processor and process. Add lime juice, process until fine and pour over chicken. Bake in the oven at 350 degrees for 20-25 minutes.

Preparation for Sauce:

In a food processor, combine the following: sliced onion, 2 cloves garlic, chopped chili peppers (remove seeds and seed cages if you want less heat), galangal and ginger. Add turmeric, cumin, coriander, kemiri nuts, and salt and blend. Pour peanut oil into a wok, add spice mixture and heat until it releases some of its fragrance. Add tamarind, salam leaves, kaffir lime leaves and coconut milk to the spice mixture in the wok and blend together well. Remove chicken from the oven, add to wok and let braise for another 10 or 15 minutes.

Chef's Note: This can be prepared a day or two ahead of time.

We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.

RESOURCES :
Raji Cuisine: Indian Flavors, French Passion
Model: 0060192224
Author: Raji Jallepalli with Judith Choate

HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145

Exotic Kitchens Of Indonesia: Recipes From The Outer Islands
Model: 0871317370
Author: Copeland Marks
(1994)

M. Evans And Company, Inc.
New York, NY 10017-2810
Phone: 212-688-2810
Email: mevans@sprynet.com