This is the non-spicy Indonesian chicken curry, very well-known as Opor Ayam. The look is whiter than the usual curry that we normally know and I love eating this with vermicelli. Because the soup is relatively light, it can be also served like noodle soup. Enjoy trying out this recipe and happy cooking! 🙂
Total time: 1 hour
Servings: 4
INGREDIENTS
1 kg Chicken with bones
2 pcs. Carrots, cut into approx. 1 cm
3 pcs. Potatoes, cut into approx. 1-2 cm
4 pcs. Dried Bay leaves
2 pcs. Lemon grass
500 ml Coconut milk
1 tsp White pepper
1 tsp Salt
1 tsp Sugar
2 cup Water
3 tbsp Vegetable oil
To blend
4 pcs. Shallots
5 pcs. Garlic
6 pcs. Candle nuts
3 cm Fresh Tumeric
2 cm Ginger
3 cm Galangal
¼ cup Water
GARNISH
Fried shallots
DIRECTION
- Blend ingredients that need to be blended first.
- Pre- heat a wok/pan with vegetable oil on medium. Add in the blended paste, lemon grass, and bay leaves. Cook for about 2-3 minutes, or until the color looks a little darker.
- Add in water. Cook for another minute or two.
- Place the chickens in the pot and let it cook for about 15 minutes. Stir them regularly so the chickens can be cooked equally.
- Add in potatoes and carrots. Pour in coconut milk.
- Season with salt and sugar. Cook for another 10-15 minutes until the potatoes and carrots are also cooked.
- Ready to serve with cooked vermicelli, rice noodle, or rice. Garnish with fried shallots.
