Main course

Opor Ayam

Tender chicken in a pale coconut sauce scented with coriander, turmeric, candlenuts, galangal, and lemongrass.

What you’ll need

• chicken thighs: 1400 g
• coconut milk: 1000 ml
• shallots: 200 g
• garlic: 25 g
• ground coriander: 8 g
• galangal: 50 g
• lemongrass: 3 stalks
• water: 300 ml
• candlenuts: 50 g
• turmeric: 6 g
• vegetable oil: 30 ml
• salt: 12 g

How to make it

1. Pat the chicken thighs dry and season with half the salt. Blend the shallots, garlic, coriander, turmeric, and candlenuts to a smooth paste; bruise the lemongrass and slice the galangal.

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