Opor Ayam/Chicken in coconut milk

opor coconut chicken

Serves 3

Opor ayam is a soup for special occasion like the celebration of the breaking fast “Eid ul Fitr” together with sambel goreng hati, lontong and es buah. I love opor ayam, my mother cooks it with coconut water so the chicken becomes very sweet. At one time my already passed away grand mother brought 2 roosters for us. As we had a big garden, they would wander around and poops here and there. When she returned, my mother who always disagree to have pets around, had this idea to turn those roosters into some “Eid ul Fitr” dishes and she did. Despite being cooked for 8 hours,the meat was elastic as can be. These were very active chicken so they had developed strong muscles.

3 chicken thighs with feet
3 small potatoes
3 eggs
750 ml water
300 ml coconut milk
1 lemon grass
5 kefir lime leaves
2 bay leaves
3 cm galangel
½ medium onion
4 garlic cloves
2 cm ginger
5 candlenuts
2 tsp coriander powder
1 tsp cumin powder

How to prepare: 
-take out the skin of the potatoes and boil for 10 minutes, set aside
-boil eggs, when cooked dropped into the cold water, peel of skin
-boil water, add the lemon grass, kefir lime leaves, bay leaves
-when boiling, add the chicken
-blender garlic, onion, ginger, galangal into a paste, set aside
-fry the garlic paste and add the remaining ingredients, except for the coconut milk, eggs and potatoes
-when the paste is fragrant, drop it into the chicken soup
-add the coconut milk, eggs, and potatoes


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