Opor Ayam

Ingredients

• 1.2 kg chicken pieces, skin on
• 6 shallots
• 4 garlic cloves
• 3 candlenuts (or macadamia nuts)
• 1 tsp coriander seeds
• 2 stalks lemongrass, bruised
• 3 cm galangal, bruised
• 3 kaffir lime leaves
• 2 bay leaves
• 400 ml coconut milk
• 1 cup water or chicken stock
• 1 tbsp tamarind pulp soaked in 2 tbsp warm water, strained
• 1 tbsp palm sugar
• 2 tbsp vegetable oil
• Salt
• 2 hard-boiled eggs, for serving

Before you cook

• Grind the shallots, garlic, candlenuts, and coriander seeds into a smooth paste using a mortar and pestle or small blender.
• Bruise the lemongrass and galangal with the back of a knife.
• Rub the chicken pieces with salt and the tamarind water.

Steps

1. Heat the oil in a wide pot over medium heat.
2. Fry the ground paste for 3 to 4 minutes, stirring constantly, until fragrant, keeping the heat low enough that it doesn't brown.
3. Add the lemongrass, galangal, kaffir lime leaves, and bay leaves.
4. Add the chicken pieces and turn them to coat in the paste.
5. Pour in the water or stock and bring to a gentle simmer.
6. Cover and cook for 20 minutes, turning the chicken occasionally.
7. Pour in the coconut milk and stir gently.
8. Simmer uncovered for 15 minutes, stirring now and then, until the sauce thickens slightly and the chicken is tender.
9. Stir in the palm sugar and season with salt to taste.
10. Add the hard-boiled eggs to warm through for the last 5 minutes.
11. Serve with steamed rice and sambal on the side.