Opor ayam

Opor ayam
Prepare ingredients.
Cut a whole chicken into pieces. Put aside.
Put chunks of 1 onion into a food processor.
Add 3 garlic cloves.
Add 5 candlenuts.
Add pieces of 1 cm galangal.
Add 2-3 kencur.
Add 1/2-1 tablespoon of coriander powder.
Add 1/2 - 1 teaspoon of cumin seed powder.
Add 1/2 teaspoon of peppercorns.
Add 2-3 teaspoons of salt.
Grind the spice pixture finely.
Heat 2 tablespoons of cooking oil in a pan.
Put the spice mixture into the hot oil.
Add 2-3 bay leaves.
Add 3 kaffir lime leaves.
Cut and crush 2 lemon grasses.
Add the lemon grass to the spice mixture.
Fry the spices until they start to get fragrant.
Pour cold water over the spices and bring to a boil.
Add the chicken pieces.
Stir briefly.
Add 1 tablespoon of palm sugar.
Add 250 milliliters of coconut milk.
Bring to a boil again.
Reduce the heat to medium-low.
Cover the pan.
Cook until the meat is tender.
Prepare serving.
Sprinkle fried onion over the opor.
Slice 1 large red chilli pepper into small pieces (optional).
Add chilli pepper slices to the opor.
Serve with cooked rice (or with lontong or with ketupat).

Description

Opor ayam is chicken cooked in coconut milk and originated from Central Java  and especially popular during lebaran (one of the major national holidays in Indonesia) where it is typically served with ketupat (boiled rice cake wrapped in woven palm leaf pouch) or lontong (boiled rice cake in the shape of a cylinder wrapped in banana leaf).

Opor ayam is also the meat of choice for the famous Yogyakarta gudeg (young jackfruit sweet stew); served with cooked rice.

Ingredients

1 whole chicken
1 onion (or red onion)
3 cloves garlic
5 candlenuts (substitute: almond)
1 galangal (1-2 cm)
2 kencur or aromatic ginger (substitute: 1-2 cm of ginger)
1 tablespoon coriander powder
1 teaspoon cumin seed powder
1⁄2 teaspoon peppercorns
2 teaspoons salt (2-3 teaspoons)
2 Indonesian bay leaves (2-3 leaves)
3 kaffir lime leaves (3-5)
2 lemon grasses
250 milliliters coconut milk
1 tablespoon palm sugar
1 large red chili pepper (optional)
2 tablespoons cooking oil
  fried onion