Chicken in Coconut Milk (Opor Ayam)

Ingredients

• 8 bone-in chicken thighs and drumsticks
• 2 cups coconut milk
• 1 cup water
• 5 shallots, peeled
• 3 cloves garlic
• 3 candlenuts (or macadamia nuts)
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 stalk lemongrass, bruised and tied into a knot
• 3 kaffir lime leaves
• 2 bay leaves
• 1 piece galangal, smashed
• 2 tablespoons vegetable oil
• 1 teaspoon salt, plus more to taste
• 1 teaspoon granulated sugar
• 1/4 teaspoon ground white pepper
• 2 hard-boiled eggs, peeled (optional)

Method

1. 1

   Combine shallots, garlic, candlenuts, coriander, and turmeric in a food processor or mortar and grind into a smooth paste, adding a splash of water if needed.

2. 2

   Heat the oil in a 6-quart saucepan over medium heat and fry the spice paste, stirring frequently, until fragrant and slightly darkened.

   5:00 · Fry spice paste
3. 3

   Add the lemongrass, kaffir lime leaves, bay leaves, and galangal, and stir for 1 minute to release their aroma.

4. 4

   Add the chicken pieces and turn to coat in the spice paste, cooking for 3 to 4 minutes until the surface turns opaque.

   3:00 · Sear chicken in paste
5. 5

   Pour in the water and bring to a simmer, then cover and cook for 15 minutes, stirring occasionally.

   15:00 · Simmer chicken
6. 6

   Stir in the coconut milk, salt, sugar, and white pepper, and reduce the heat to low.

7. 7

   Simmer gently, uncovered, stirring occasionally to prevent the coconut milk from splitting, until the chicken is tender and the sauce has thickened slightly.

   20:00 · Simmer in coconut milk
8. 8

   Add the hard-boiled eggs, if using, and simmer for another 5 minutes to warm through.

   5:00 · Warm eggs
9. 9

   Taste and adjust seasoning with additional salt as needed, then remove the lemongrass, bay leaves, and galangal before serving.

10. 10

    Serve hot over steamed rice, spooning the coconut sauce generously over the chicken.