Opor Ayam recipe
Chicken stew with a rich gravy of coconut aroma.
1 chicken (1-1 ½ kg)
8 tablespoons peanut oil
1 large onion
2 cloves garlic
1 teaspoon drew
200 ml water
1 tablespoon goel Djawa
300 ml coconut milk
pepper, salt and Kecap manis
4 nuts kemiri
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon Laos powder
½ teaspoon turmeric
Divide chicken into 4 equal portions, wash and dry. Rub with pepper and salt.
Cut the onion and crush garlic.
Crush or grind nuts and mix kemiri with coriander, cumin, turmeric and Laos.
Oil in a pan at the bottom of the thick heat and fry the chicken on all sides to a golden color. Reduce heat slightly and add the onion and garlic, stir until the onion is cooked and golden brown. Add Bumbu and cook for another 2 minutes and add trassi and cook one minute.
Now add the water and pan Djawa goel. Bring to a boil and cover the pan with a lid and cook the chicken over low heat for 30 minutes, until well done.
Uncover and add the coconut milk and leave the lid of the pan, reduce sauce by half. Bring to taste with pepper, salt or Kecap.
Serve with boiled rice and Acar.