Chicken white curry

Chicken white curry

Opor ayam

By
From
South East Asian Food

Opor is a spicy dish that contains no chillies and is a good choice for those times when you have guests about whose chilli tolerance you are uncertain. It is a thick ‘special occasion’ dish customarily served with ketupat (rice cakes), but it also goes well with white rice, a sayur, some dry sambal goreng and other side dishes of a crunchy kind.

Ingredients

Quantity Ingredient
1 chicken
vegetable oil, for frying
2 cups thick coconut milk
1 thick slice galangal, bruised
or 1/2 teaspoon galangal powder
1 stalk lemongrass, bruised
2.5 stick cinnamon
2 kaffir lime leaves
1 tablespoon tamarind water or lime juice, to taste
1/2-1 teaspoon sugar, to taste
salt, to taste
fried onion flakes, for garnish

Paste spices

Quantity Ingredient
1 tablespoon coriander seed
1 teaspoon cumin seed
1.5cm slice fresh ginger
3 candlenuts, roasted and roughly smashed
or raw almonds or macadamia nuts
3 garlic cloves, smashed
6 shallots, sliced
1/2 teaspoon ground white pepper

Method

  1. Cut chicken into curry pieces. In a mortar or a food processor attachment grind the coriander and cumin into a powder. Add ginger, candlenuts, garlic, shallots and pepper and grind to a rough paste.
  2. Heat 1 tablespoon oil in a wok. Fry the spice paste until it smells fragrant. Add the chicken pieces and stir, turning everything about until the chicken is well coated with the spices. Add the coconut milk, galangal, lemongrass, cinnamon and lime leaves, and simmer gently, uncovered, until the chicken is cooked and tender and the gravy thick. Finally add the tamarind water or lime juice, sugar and salt and stir, but do not return to the boil. Remove all the solid spices before serving. Garnish with fried onion flakes.
Tags:
SBS
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