March Top Tips 2019!
Opor Ayam
This is a popular curry throughout Indonesia, Malaysia and Singapore. ‘Opor’ means to be braised in coconut milk and ‘ayam’ is the Indonesian/Malaysian translation of chicken (but it also works beautifully with tofu and green beans!). It’s a mild and fragrant curry perfect for the whole family to enjoy - all it needs is a fiery chilli sauce on the side for those who like a bit of heat!
- Total Time: 1 hour
- Serves: 4
- Heat rating: 2/5
- Dietary: Contains sesame and mustard
Ingredients
- 500g diced chicken (thighs are best) or tofu and green beans for a veg/vegan version
- 150 g shallots or 1 medium red onion - roughly chopped
- 3 cloves of garlic - roughly chopped
- Fresh ginger - roughly chopped to make 2 tbsp
- A few kaffir lime leaves or 2 lemongrass stalks (optional) - cut into 3cm lengths and bashed with a rolling pin
- 1 lime - zested and halved for juicing
- 400ml full fat coconut milk
- 2 tsp sugar
- Rice and chilli sauce to serve
Spices
- Opor Ayam Blend: Turmeric, coriander, cumin, galangal, chilli, lemongrass, kaffir lime, pepper, star anise, cassia, cloves, nutmeg, garlic, ginger, sesame, mustard
*Allergens
Method
- Blend the shallots with the garlic, ginger, lime zest, sugar, OPOR AYAM BLEND and 1 tsp salt to a smooth paste (adding a splash of water if necessary)
- Fry the paste in 3 tbsp oil for 5 minutes or until all the liquid has evaporated and it’s starting to brown and stick to the bottom of the pan
- Stir in the chicken, coconut milk and kaffir lime leaves then simmer uncovered for 30 minutes, or until the sauce is rich and thick and the chicken is cooked through
- Stir in the juice of ½ the lime then serve with the rice, chilli sauce and remaining ½ lime cut into wedges on the side
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