Ingredients for Indonesian Chicken In Coconut Gravy Opor Ayam
- Chicken Breasts
- 1 lime
- Coconut Milk
- 6 eggs
- Firm Tofu
- 10 shallots (about ½ cup)
- 6 cloves garlic
- 5 candlenuts
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon salt
- White Pepper
- Lemongrass
- Fresh Lime Leaves
- Gingerroot
- Fresh Bay Leaves
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How to Make Indonesian Chicken In Coconut Gravy Opor Ayam
- Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch bite-sized pieces.
- Squeeze the juice of 1 lime over the chicken and let it marinate for 15-20 minutes.
- Hard-boil 6 eggs; peel and set aside.
- Heat 2 tablespoons of oil in a large pan or pot. Sauté 1 block (14 oz) firm tofu, cubed, until lightly browned. Remove and set aside.
- In a food processor or blender, combine: 10 shallots (about ½ cup), 6 cloves garlic, 5 candlenuts, 2 teaspoons ground turmeric, 1 teaspoon ground coriander, 1 teaspoon salt, and ½ teaspoon black pepper. Blend until smooth.
- Heat 2 tablespoons of oil in the same pan. Sauté the spice paste for 5-7 minutes until fragrant.
- Add 1500 ml (approximately 6 cups) of coconut milk and the marinated chicken to the pan.
- Stir occasionally and bring to a boil. Reduce heat and simmer for 15 minutes.
- Add 2 stalks lemongrass (bruised), 5-7 lime leaves, 1 inch piece of galangal (sliced), and 3 bay leaves.
- Continue to simmer for another 10 minutes.
- Add the sautéed tofu and hard-boiled eggs to the curry. Simmer for 5 more minutes to allow flavors to meld.
- For extra flavor, sauté ½ cup thinly sliced shallots separately and sprinkle over the finished dish before serving.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
2g
Fat
119g
Carbs
5g
