Ayam Opor is a chicken dish cooked in coconut milk. Originally from Central Java. Opor Ayam is a popular dish for lebaran or Eid, eaten with Ketupat ( compressed cooked rice in coconut leaves ) & Sambal Goreng Hati( beef liver in sambal sauce ).
Every time I eat this dish I always feel like celebration specially if you eat it together with Ketupat.
1 whole chicken cut into 10 pieces
750 ml santan (coconut milk)
2 tablespoons vegetable oil
Fried shallot onion
1 1/2 teaspoon coriander
1 cm ginger
2 cm galangal
2 lemon grass
2 bay leaves
1 lemon leaf
2 teaspoons salt
Salt & sugar as needed.
Clean the chicken & cut into 10 pieces.
Grind the shallots, garlic, candlenuts, coriander & ginger. Heat the oil in the pan. Toss the spices in the pan for a few minutes until start to smell fragrant.
Add the lemon leaf & bay leaves
Add the chicken pieces, cook until it change color and the chicken cook.
Pour the santan (coconut milk), add salt & palm sugar. Continue cooking until the santan ( coconut milk ) boil & cook.
Serve together with sprinkled fried shallots on top the chicken.