Javanese Chicken And Coconut Curry (opor Ayam)
Javanese chicken and coconut curry (opor ayam)

Toasted macadamia nuts accumulate flavour and texture to the curry bonding agent in this easy gluten-free Indonesian curry.
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Hello everybody, hope you're having an incredible day today. Hey everyone, it's Brad, conventional to my recipe site. Today, I'm gonna feat you how to prepare a distinctive dish, Javanese chicken and coconut curry (opor ayam). It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.
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To begin taking into account bearing in mind this recipe, we have to prepare a few components. You can cook Javanese chicken and coconut curry (opor ayam) using 18 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Javanese chicken and coconut curry (opor ayam):
- 1 tbsp macadamia nuts
- 1 tbsp lump coriander seeds
- 140g red Asian shallots, peeled, harshly concerning chopped
- 5cm-piece light ginger or galangal, peeled, chopped
- 4 large garlic cloves, coarsely chopped
- 1 well-ventilated lighthearted long red chilli, deseeded, chopped
- 1 tsp grated palm sugar
- 2 tsp water
- 1 1/2 tbsp coconut oil
- 1.2kg chicken pieces
- 2 lemongrass stalks, bruised, tied into a knot
- 5 edit kaffir lime leaves
- 1 cinnamon fix stick pin
- 2 x 270ml cans coconut milk
- Fried shallots, to relief Keep (optional)
- Sliced red chilli, to serve (optional)
- Turmeric rice, to serve (see notes)
- Lime wedges, to relief encouragement (optional)
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Instructions to make Javanese chicken and coconut curry (opor ayam):
- Heat a heavy-based casserole dish greater than medium-high heat. Cook the macadamia nuts and coriander seeds, stirring, for 2 minutes or until aromatic. Transfer to a mortar and use a pestle to pound until harshly on the subject of crushed.
- Process macadamia mixture, shallot, ginger, garlic, chilli, sugar and water in a food processor until finely chopped. Season.
- Heat 2 tsp oil in the casserole dish higher than medium-high heat. Season the chicken. Cook in 2 batches, turning, for 8 minutes or until browned. Transfer to a plate. Drain off excess oil.
- Heat the immovable oil in the casserole dish more than medium-low heat. Cook the shallot mixture, lemongrass, kaffir lime leaves and cinnamon, stirring, for 5 minutes or until aromatic. grow the chicken. slope to coat. mount happening the coconut milk. reduce heat to low. Cook, covered, stirring occasionally, for 30 minutes or until the chicken is tender. Simmer, uncovered, for 5 minutes or until the sauce has thickened slightly.
- Sprinkle taking into account bearing in mind the fried shallots and chilli, if using. utility gone when turmeric rice, and lime wedges if using.
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