Originated from Central Java (Indonesia), opor ayam (chicken cooked in coconut milk) is especially popular during lebaran (Idul Fitri) where it is typically served with ketupat (boiled rice cake wrapped in woven palm leaf pouch) or lontong (boiled rice cake in the shape of a cylinder wrapped in banana leaf). Opor ayam is also the meat of choice for the famous Yogyakarta nasi gudeg, a rice dish consists of gudeg (young jackfruit sweet stew), opor ayam, and sambal goreng krecek (crispy beef skin and chili stew).
- 1 chicken, cut into 4-8 pieces
- 1 lemon grass, cut and bruised
- 2 bay leaf
- 2 kaffir lime leaf
- 500 ml water
- 200 ml coconut milk
- fried shallots for garnish (optional)
- 8 shallot
- 4 cloves garlic
- 5 candlenut
- 1 inch galangal
- 2 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 1 teaspoon salt
- ½ teaspoon sugar
- Heat 2 tablespoon of oil in a pot and stir fry the spice paste until fragrant, about 2-3 minutes.
- Add lemon grass, bay leaf, and kaffir lime leaf and cook for another 2 minutes.
- Add the chicken pieces and cook until chicken is no longer pink.
- Add water and coconut milk and bring to a boil.
- Reduce heat and simmer until liquid is reduced, about 20 minutes.
- Transfer to a serving bowl and garnish with fried shallots.
(Source from: http://dailycookingquest.com)