Friday, 19 June 2009


My version of the OPOR AYAM, adapted from the “SHIOK!” cookbook. Hope you like it. I know my household did!


4 tbsp veg oil
1 tin thick coconut milk
2 small free range chicken or 12 assorted chicken pieces
4 large dried chillies - soaked
2 stalks lemon grass – bruised
4 whole lime leaves
Salt to taste
1 tsp sugar

Spice paste – ground into thick fine paste

3 slices galangal
Thumb size ginger
6 candlenuts
12 small shallots or 2 large red onions
Thumb size fresh turmeric
1 tbsp ground coriander
1 tsp ground cumin
½ tsp ground fine black pepper (see my GLOSSARY post on BLACK PEPPER)
*8 large dried chillies – soaked (this is optional)


Heat oil in a pot and fry spices for 6 to 8 mins until thick and fragrant. Add 2 tbsp of the coconut milk and cook for a further 2 mins.

Add in the chicken pieces, whole chillies, lemon grass, lime leaves, coconut milk and ½ cup water. Simmer for 20 to 25 mins, stirring occasionally.

Add salt and sugar and cook for a further 10 mins until gravy is very thick. Serve hot.

Note: If you want a pale curry, you may omit the turmeric. You may also omit the chillies in the ground spices if you want a very mild curry.

No comments: