Opor Ayam (Coconut Chicken Curry)
Opor Ayam is an Indonesian chicken curry that is traditionally made with coconut milk, making it rich and creamy. making it a dairy-free option. The recipe also includes a variety of spices and herbs, which add depth and flavor to the dish. It is gluten-free and an excellent source of protein, thanks to the chicken.
Nutrition Facts
Per serving
Energy
185 kcal
Protein
12 g
Carbs
12 g
Fat
13 g
Fiber
1 g
Ingredients
Chicken, poultry, thigh, skinless
250 gms (250g)
Rice bran oil
1 tsp (5g)
Lemon Grass
2 medium stalk (10g)
Chopped Onion
0.5 medium cup (80g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Turmeric powder
0.25 tsp (1.25g)
Coriander Powder
1 tsp (2g)
Black Pepper
0.5 tsp (1g)
Cumin Powder
1 tsp (2g)
Fresh cilantro (chopped)
1 tbsp (10g)
Coconut Milk
50 gm (50g)
Instructions
Cooking Steps
Heat oil in a large pot or Dutch oven over medium heat.
Add chopped onions, garlic and grated paste. Sauté for 2-3 minutes until the onions turn translucent.
Add chicken thighs and cook for 5-7 minutes until they turn golden brown on all sides.
Add turmeric powder, coriander powder, cumin powder, salt, and pepper. Stir well.
Add lemongrass stalk, water and coconut milk. Stir well and bring to a boil.
Reduce the heat to low and let it simmer for 30-35 minutes until the chicken is cooked through and the sauce has thickened.
Garnish with fresh cilantro leaves and serve hot.