Opor Ayam

A favourite dish during Eid, wedding and feasts.  Made up of chicken meat cooked in coconut milk and blended spices.  Although there are other recipes using different spices, my recipe is pretty simple and tastes excellent.

Ingredients (serves 4):
1 kg chicken meat (I used chicken legs)
1 can (400 ml) coconut milk
1 bay leaf
salt to taste
2-3 tbsp cooking oil

Pounded Ingredients:
4 shallots, to be peeled and sliced
1 large onion, to be peeled and sliced
3 stalks green chillies, to be sliced
1 pip garlic, to be peeled and sliced
3 pcs candlenuts, to be soaked in warm water
3 tbsp (level) coriander seeds, to be soaked in warm water
1 cm fresh ginger, to be peeled and sliced

Method:
Cut chicken into serving portions.  Then, wash and pat dry.

Blend the spices to a fine paste.

In a pot, heat oil over medium heat.  Then, add blended ingredients and stir-fry until fragrant.  Add chicken meat and cook for a further 5 to 10 minutes.

Add coconut milk and bay leaf.  Bring to a slight simmer and cook until chicken is cooked.  Reduce heat to between low and medium. The cooking process will take about 1/2 to 3/4 of an hour.  If the gravy is too thick, just add a little water.  Season with salt to taste.

Serve with hot rice and a vegetable side dish.

Bon Appetit!