(Opor) Chicken with Coconut Milk Recipe

Marinade ingredients:
- 1 pc broiler chicken
- 1.5 tsp salt
- 1 pc lime
Blended Spices ingredients:
- 7 clove garlic
- 10 pc shallot
- 4 pc candlenut, toasted
- ¾ tsp coriander, toasted
- ½ tsp cumin, toasted
- 2 cm ginger
- 30 ml water
Others:
- 2 pc lemongrass, pounded
- 1 pc lime leaf
- 3 pc bay leaf
- 3 pc cardamom
- ½ pc nutmeg
- 5 cm galangal, sliced and pounded
- 500 ml water
- ½ tsp salt
- ½ tbsp sugar
- 1 tsp stock powder
- 70 g Unsalted Butter
- 50 ml Cooking Cream
- 325 ml Coconut Milk
Steps:
- Pat the chicken dry with paper towels. Chop it into 10 pieces.
- Marinate the chicken with lime juice and salt. Mix well and marinate for 30 minutes.
- Blend the candlenuts, shallots, garlic, ginger, cumin, coriander, and a bit of water until smooth.
- For the Clarified Butter, heat Unsalted Butter on low heat until it melts and becomes foamy. Then, strain.
- Sauté the blended spices. Cook for a moment, then add the melted butter.
- Add pepper, galangal, lemongrass, bay leaf, lime leaf, crushed cardamom, and nutmeg. Mix well, then add the chicken in. Cook until browned.
- Add water, salt, sugar, and stock powder. Cover the pan and cook for 10-15 minutes.
- Add Cooking Cream and Coconut Milk. Cook for a moment.
- Chicken Opor is ready to serve.
Tips:
- Make a smaller cut to make deeper taste
- Choose chicken drumstick if you want event more juicy