Opor ayam is a Javanese chicken stew with a rich, aromatic coconut gravy. This is a very popular Indonesian dish.
|Preparation time:||10 minutes|
|Cooking time:||50 minutes|
|Ready in:||60 minutes|
Divide the chicken into four equal parts. Wash and dry them. Then rub in pepper and salt. Dice the onion and crush the garlic. Crush the kemiri nuts and
mix them with the coriander, cumin, laos and tumeric.
In a thick bottomed pan, heat the oil and fry the chicken on all sides golden brown. Reduce the heat and add the onions and garlic, stir until the onion is
cooked and browned. Add the bumbu's and fry for two minutes. Then add the trassi and fry for one minute.
Now add the water and goela Djawa. Bring to a boil and cover the pan with a lid. Simmer the chicken on a low heat for thirty minutes until well done.
Remove the lid and add the coconut milk. Leave the lid off the pan, and let the sauce reduce to about half. Bring to taste with pepper, salt or kecap
Serve with boiled rice and atjar (acar).
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