Opor Ayam “Indonesian Chicken Curry”

"Opor Ayam" is a special chicken meat dishes with coconut milk is very popular in all parts of Indonesia, especially on such a special moment feast. "Opor Ayam" claimed to come from Central Java. Made of raw chicken combined with coconut milk and spices spice native to Indonesia and brown sugar (gula bathok) that makes the characteristic, making this “Opor Ayam” has a special taste of Indonesian cuisine. In Javanese tradition, Eid is usually made festive with making “Lontong” and “Ketupat” served with “Opor Ayam”

To make “Opor Ayam” itself, is actually not so difficult. common problem when cooking “Opor Ayam”, coconut milk is usually broken, or the chicken is less soft or hard. well to make a delicious “Opor Ayam”, padded with a special flavor, you can learn how to make “Opor Ayam” with a simple recipe here.

Ingredients:

• 1 chicken (2 – 4 pound), try the type of Native Chicken, not chicken boiler because the meat is tasty and healthy
• 1 stalk lemongrass, crushed
• 1 inch galangal, crushed
• 2 lime leaves cooking oil, for frying
• 1 teaspoon brown sugar or granulated sugar
• tamarind, dissolved in a little hot water
• liquid coconut milk, 3 cups (750cc)
• thick coconut milk (the first juice) 1 cup

Ground spices: 

• 10 shallots
• 4 cloves of garlic
• 3 point pecans, roasted / fried
• 1 inch ginger
• 1 teaspoon coriander powder
• 1/4 teaspoon cumin powder
• 1 teaspoon salt, or to
• 1 teaspoon pepper
• 1/2 inch turmeric

Directions:

1. Clean the chicken and cut according to taste 
2. Saute ground spices and enter lemongrass, galangal and lime leaves until fragrant. 
3. Enter the chicken pieces and stir until the meat changes color. 
4. Pour liquid coconut milk, add the brown sugar, and cook until chicken is cooked. Use medium heat so as not to break the coconut milk 
5. Pour the coconut milk and tamarind water, try the taste. 
6. Bring to a boil again, until the sauce greasy. Serve with a sprinkling of fried onions on top.

Delicious "Opor Ayam" is ready to eat.