Opor Ayam Blend

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!

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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
  • OPOR AYAM BLEND (1 portion / 1 tbsp) Turmeric, coriander, cumin, galangal, chilli, lemongrass, kaffir lime, pepper, star anise, cassia, cloves, nutmeg, garlic, ginger, sesame, mustard *Allergens

Method:
  1. 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)
  2. 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
  3. 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
  4. 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

Serves: 4

Dietary

Vegetarian

Veggie Friendly

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