111e Javanese Chicken Curry (Opor Ayam Kuning)



1 pcs chicken cut into 12 pieces

250 ml coconut milk thick (from 1 fresh coconut)

750 ml coconut milk thin (from 1 fresh coconut)

3 stalk lemon grass

3 salam leaves

3 tbsp. vegetable oil

2 cm ginger peeled, grilled

1 tbsp. coriander seeds fried without oil

1/8 tsp. caraway fried without oil

1 tsp. pepper

4 cloves Cloves garlic

8 cloves Shallots

1 tsp. sugar

2 cm Galangal

5 Candle nuts fried

2 1/2 cm Turmeric peeled, grilled

1 1/2 tsp. salt

1 tsp. tamarind


Blend coriander, caraway, pepper, garlic, shallots, ginger, galangal, tumeric, candlenuts and sugar into a paste using a mortar and pestle or food processor.

In a frying pan place three tablespoons vegetable oil and curry paste. Stir over a low heat until the color turns golden. Add salam leaves, lemon grass and tamarind.

Add chicken and stir. Add thin coconut milk simmer for a few minutes until the chicken is tender.

Add thick coconut milk. Turn down the heat and simmer to reduce the sauce. If it becomes too thick, add a little water or more coconut milk.

When the chicken is cooked and the sauce is the desired consistency.


Calori per portion 230