Chicken Braised In Coconut Milk (Opor Ayam)

Chicken Braised In Coconut Milk (Opor Ayam) Ingredients

800 gr of mix boneless chicken breast and thighs, cut into bite size pieces or 1 kg of whole chicken, cut200 ml instant coconut cream300-500 ml water2 cloves1/2 stalk cinnamon stick1 medium coconut, grated1 1/2 tbsp palm sugar1 tsp white sugar2-3 tsp salt (adjust to taste)1/2 tsp white/black pepper

Spices

3 garlic cloves10 small shallot2 thumb sized gingerA thumb size galangal2 thumb size Kaempferia galangal2 tsp coriander powder2 tsp oil2 tbsp water

Steps

In a non-stick pan with medium-low heat, dry toast grated coconut, stir frequently until fragrant and golden brownTransfer to a chopper (food processor) blend until smooth and powdery You will have almost 1 cupBlend all the spices ingredients in food processor until pasty and smoothIn a large deep pan, add in coconut cream, water, spices paste, cloves, cinnamon, palm sugar, salt, sugar and white/black pepperlet it simmer over medium-low heat then add chicken pieces and stir frequentlycook chicken for 10-15 mins (if you are using whole chicken you need to cook them for 20-30 mins until they cook through and chicken rich the tempt of 165 F)Next add in toasted blended coconut flakes, stir and cook until liquid mostly evaporated, leaving a thick and creamy sauce/gravy consistency Heat off Serve it with hot steamed rice or naan