Opor Ayam Kuning: Chicken in Turmeric and Coconut Milk

Method9 steps · about 1 hr 10 min

1. 1

   Step 1: Using a blender or food processor, blend to a smooth paste: shallots (8), garlic (4 cloves), turmeric (4 cm) and ginger (4 cm).

   Uses 8 shallots, peeled, chopped · 4 cloves garlic, peeled, chopped · 4 cm turmeric, peeled, chopped · 4 cm ginger, peeled, chopped

2. 2

   Step 2: Heat the vegetable oil (3 tbsp) in a wok over medium heat.

   Uses 3 tbsp vegetable oil

3. 3

   Step 3: Fry the blended spices, lemongrass (1 stalk), galangal (4 cm) and salam leaves (2) until fragrant, around 4 minutes.

   Fry opor aromatics · 4 minUses heated vegetable oil · opor spice paste · 4 cm galangal, peeled, sliced · 1 stalk lemongrass, bruised, knotted · 2 salam leaves

4. 4

   Step 4: Add the cinnamon stick (4 cm), ground coriander (0.5 tsp), cumin (¼ tsp), white pepper (0.5 tsp), salt (to taste) and sugar. Mix well.

   Uses fried opor aromatics · 4 cm whole cinnamon stick · 0.5 tsp ground coriander · ¼ tsp cumin · 0.5 tsp ground white pepper · Salt to taste · Pinch of sugar

5. 5

   Step 5: Add the chicken and fry in the spice mix for about 4 minutes.

   Fry chicken in opor spices · 4 minUses seasoned opor spice mixture · Half a chicken, portioned

6. 6

   Step 6: Add water (750 ml) and mix well. Then add coconut milk (65 ml).

   Uses spice-coated chicken · 750 ml water · 65 ml coconut milk

7. 7

   Step 7: Add the hard boiled eggs (4). Stir well.

   Uses chicken in coconut broth · 4 hard boiled eggs, peeled

8. 8

   Step 8: Bring the soup to a boil, lower the heat to medium-low and simmer for about 30 minutes, until the chicken is cooked through and reaches 74°C (165°F) at its centre.

   Simmer chicken · 30 minUses chicken and boiled eggs in opor broth

9. 9

   Step 9: Transfer to a serving bowl.

   Uses finished chicken-and-egg opor stew