Opor Ayam (Indonesian Coconut Chicken)

Ingredients

• •2 lb bone-in chicken thighs
• •2 cans (13.5 oz each) coconut milk
• •2 stalks lemongrass, bruised
• •1 inch galangal, sliced
• •4 candlenuts
• •4 cloves garlic
• •4 shallots
• •1 tsp ground coriander
• •1/2 tsp ground turmeric
• •2 bay leaves
• •2 tbsp vegetable oil
• •1 tsp salt
• •1 cup water

Directions

1. 1Blend candlenuts, garlic, shallots, coriander, turmeric, and 2 tablespoons water into a coarse paste.
2. 2Heat oil in a wide pot and cook the spice paste for 4 minutes until fragrant.
3. 3Add chicken thighs and turn them in the paste for 3 minutes.
4. 4Pour in coconut milk and water, then add lemongrass, galangal, bay leaves, and salt.
5. 5Bring to a gentle simmer and cook uncovered 25–30 minutes until the chicken is tender and the sauce lightly thickens.
6. 6Remove lemongrass, galangal, and bay leaves before serving with rice.

💡 Keep the coconut milk at a gentle simmer rather than a hard boil so the sauce stays smooth instead of separating.

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